I have to admit that i am becoming a bit of a Greek..... My father in law is a fantastic cook and while I was in Greece I was reminded of him from time to time when i saw particular dishes. One in particular is
The thing is, i always take it as a challenge when my husband eats something and it is AMAZING! I always have to make it better! Its just that competitive streak in me i guess. But i just want him to know that he can have it at home, better than he has ever had anywhere. Silly i know but that's just me!!!!
So while we were cruising on the highspeeds to Santorini, my husband had a spankotiropita on the boat and he said and i quote... "this is the best one i have ever tasted"! Immediately my mind went into a frazzle because a) i had never made one, and b) how am i going to make him the most popular Greek dish as soon as we get back to London better then the one he has just had which is apparently also better than his dads?!?!?! I began to sweat! So today that was my challenge.... And may i just say that the result was AMAZING!!!!
So Vefa's Kitchen was at my grasp, and i immediately followed her instructions. I did make a few changes so as to make it my own and it was just great. Very Greek, very cheesy and very good!
It turned out like a dream. Can i say that? ... A DREAM.
I was so impressed as i have only ever eaten Pavlos's dads version and they are pretty damn good. I made mine into little snails to make them a little more portable. They were so so cute ad so so delicious. I think the look of them adds to the taste.
One bag of spinach, ready washed
500g feta cheese
1Bunch of dill
1 bunch of chives
1 bunch of parsley
1 t Nutmeg
Knob of Butter
- Chop your spinach, and herbs well and add them to a bowl.
- Add the crumbled feta, egg and seasoning and mix well.
- Place aside and prepare your filo pastry.
- Get 3 sheets at a time and brush with the melted butter.
- Place a handful of filling near the short edge which should be facing you and begin rolling upwards.
- Take the corners in to secure the roll and continue till you get to the end.
- Turn into a snail shape slowly as they have a tendency to break because filo is like paper.
- Repeat and then brush with melted butter.
- Cook at 225 degrees for about 10 minutes or until they have turned golden brown.
Spanakotiropita is such a good meal as it has so much packed in to such a small area. I love it, it is easy to make ahead of time. Nice eaten hot, warm or cold. Something to have ready when friends come round.