Updated: Feb 5, 2021
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)
450g frozen spinach (you can use fresh but you'd need twice the amount)
Big bunch spring onions
1 red onion
1 celery stick
4 nice vine tomatoes
750g of new/baby potatoes
300g feta cheese
Mayonnaise/creme fraiche/Greek yoghurt
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
Selection of meals prepared by the foodies in this week's class
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.
Put 3 more layers on top then gentle fold and twist the pastry on top:
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)
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)
Salt and pepper
Taste and adjust for more saltiness, sour or sweetness.
Mix everything together just before serving and top with fresh parsley.
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)
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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