Happy Sunday everyone!
Hope you all have had a lovely weekend! Was yours also a long weekend with Mayday – international labour day?
Well all weekend long I’ve been thinking about making Spanakopita, but I got lazy. Thankfully my mom knows when I’m getting lazy and asked whether I am up to making dinner. If I don’t give a proper response or make a certain face, she then pipes in that we should have takeout. For this I am glad that she knows me so well.
Thankfully I was able to make the Spanakopita today! Have you ever heard of Spanakopita? If not let me explain it to you. It is a Greek pastry made with spinach and feta, wrapped in phyllo pastry and then baked. You can find it at any Greek restaurant worldwide. If not, you should really wonder what sort of restaurant you are at!
So I got the recipe from the wonderful website Budget Bytes, a great food website for uni students who want to eat proper food besides KD Mac n Cheese or ramen and want to keep it rather cheap. The direct link to the Spanakoptia recipe can be found here.
• 1 Tablespoon olive oil
• ½ yellow onion, chopped finely
• 2 cloves garlic, minced
• 1 cup (225g) cottage cheese
• ¼ cup (25g) parmesan cheese
• 1/8 teaspoon allspice
• Pinch of salt and black pepper
• 2 large eggs
• 16 oz (453g) frozen spinach, drained and dried
• 1 sheet puff pastry
• 2 Tablespoons flour
• 1 large egg, beaten for egg wash
1. Preheat oven to 190ᵒC (375ᵒF).
2. In a small frying pan, sauté yellow onion and garlic cloves on low heat until fragrant and soft. Remove from heat.
3. In a medium bowl, mix together cottage cheese, parmesan cheese, allspice seasoning, salt and pepper, and two eggs.
4. Once mixed well, combine onion, garlic, and spinach with cheese mixture and set aside.
5. Dust a clean work space with flour and roll out sheet of puff pastry. Roll out pastry to be a 30 cm by 30 cm square (12”x12”). Drape the rolled dough over 9 inch pie dish.
6. Spread spinach mixture inside pastry-lined pie dish. Spread corners of the pastry back over top of spinach filling. If they do not reach each other it is okay.
7. Brush egg wash over pastry and place in oven for 45 minutes or until golden brown.
I don’t know about you, but for my family we can’t enjoy any Greek food without tzatziki! Tonight wasn’t any different. The spinach pastry tasted absolutely FABULOUS with the tzatziki, actually it made it TEN times better. Mom even told me that I may have made the best tzatziki she has ever had. Even better than a restaurant? She said yes!
Now that is some tzatziki if mine is better than any restaurant grade stuff!
Interested in this fabulous recipe? Just look below!
• ½ large cucumber, unpeeled
• 1 cup (245g) plain Greek yoghurt
• 4 large garlic cloves, minced
• 2 Tablespoons olive oil
• 1 Tablespoon vinegar
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 Tablespoon dried dill
1. Grate cucumber and drain through a fine mesh sieve, preferably overnight in the fridge. (I drained it by hand in a half hour and then squeezed the last bits of liquid from a paper towerl)
2. Combine the yoghurt, garlic, oil, vinegar, salt, pepper, and dill in a large bowl and cover. Refrigerate overnight, (or until needed as I did)
3. Transfer grated cucumber into yoghurt mixture and stir to combine. Serve chilled.
Heaven in a bowl is this.
Anyway, I didn’t quite follow the tzatziki recipe, well I did, I just utilized a whole other yoghurt type. Usually I would prefer to have the basic Greek yoghurt, but I got Bulgarian yoghurt. Have you ever heard of that before? I sure haven’t!
It is a real hit and you all should truly try it. You can enjoy tzatziki with bread, pitas, or any specific Greek treats!
I hope you all make this entire dish and enjoy it thoroughly just as we have!