Week 28 - Greek spanakopita pie with potato salad

Spinach and tangy feta encased in flaky pastry... what's not to love? Served with a traditional potato salad and Greek salad.

Basic ingredients (4 people)

250g filo pastry

450g frozen spinach (you can use fresh but you'd need twice the amount)

Big bunch spring onions

1 red onion

1 celery stick

1 lemons

4 nice vine tomatoes

1/2 cucumber

750g of new/baby potatoes

300g feta cheese

Mayonnaise/creme fraiche/Greek yoghurt

2tbsp mustard

1tbs honey

Handful capers

150g of nice olives (or kalamata olives)

Butter/olive oil for brushing sheets with

Herbs & spices: garlic, chilli, dried oregano, fresh mint, fresh parsley

Luxury ingredients (optional)

Handful of frozen peas

50-100g walnuts/pine nuts

Fresh dill

Selection of meals prepared by the foodies in this week's class

PREP

Take your pastry out of the fridge · oven on 180° fan · put your potatoes on to boil · take frozen peas out of freezer · drain spinach in colander

In a big bowl mix:

• Half bunch of spring onions, sliced

• Half red onion, sliced/diced

• 2 crushed cloves of garlic (or loads more if you love it)

• Zest of one lemon

• Handful of frozen peas

• 50-100g walnuts/pine nuts (you can dry toast these first if you like)

• Lots of fresh herbs: at least a handful each of parsley, mint and dill

• Your drained spinach

• Fresh chopped chilli (optional)

• 1tbsp fresh ground pepper

• Salt to your preference

• 200g of diced feta

Take your filo pastry out of the packet and lay on a tea towel, covered by another one so it doesn't dry out.

Lightly grease an oven proof dish with melted butter or olive oil. Layer one sheet carefully, letting the edges hang over . Repeat until you have 4 layers - add a little butter/olive oil in between each layer.

Carefully put your filling inside.

Photo credit: Chef Conor

Put 3 more layers on top then gentle fold and twist the pastry on top:

Photo credit: Chef Conor and Chef Vanda

Drizzle a little butter/olive oil on top and pop in the oven.

Then get started on the potato and Greek salad.

Traditional Greek potato salad

Thanks to Akis Petrezikis for this excellent recipe which I've done a little twist on.

In the same bowl (to save washing up!), mix:

• Half bunch spring onions

• 1 stick of celery, sliced

• Handful of capers

• 50g of olives (halved/sliced/whole)

• Potatoes

Make a dressing in a separate dish by mixing enough mayonnaise/creme fraiche/Greek yoghurt to cover your potatoes with:

• 1/2 juice of fresh lemon

• 1tbsp of wholegrain mustard (add more to taste later)

• 1tbs honey

• Salt and pepper

• Chilli flakes

Taste and adjust for more saltiness, sour or sweetness.

Mix everything together just before serving and top with fresh parsley.

Greek salad

A fresh, colourful, tangy salad made by putting together:

• Fresh vine tomatoes

• Chunks of cucumber

• 1/2 red onion (soaked in lemon juice if you don't like the tart)

• 100g feta

• Handful (or more) of kalamata olives

Dress this just before serving with olive oil and lemon juice mixed with 1tsp of oregano

Take your pie out when the pastry is all golden and crispy, serve with everything!

Leftovers are great for lunch. Leftovers, you say? What leftovers!

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