Friday, 13 August 2010

Spanakopita ......Mood = It's all Greek to me!!!!

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  skanpopiropita spanakotiropita whatever you want to call this dish its juts not easy to pronounce. It literally means, Spinach, cheese and pie.

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.


Filo Pastry
One bag of spinach, ready washed
500g feta cheese
1Bunch of dill
1 bunch of chives
1 bunch of parsley
2 eggs
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. 
Remove and serve warm.

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.


Trusha said...

Looks so delicious and authentic.

Urgh...pavlos has again presented some delicious food at his desk courtesy of you. Aubergine = yum.
Very jealous indeed.

...Oh and I can't say it either.

Jamie said...

I am a sucker for anything with feta. These look fabulous!

Ellie (Almost Bourdain) said...

I love Greek and this is one of many favourites! It looks delicious!

Pam said...

This looks delicious and anything with feta cheese works for me! Good job!

Joudie's Mood Food said...

Ellie so grerat to have you stop by. I love reading your blog.... AMAZING! You should try this... Hey Pam, Anythign with feta is great for me too.... Its just so moorish! Lovely blog and great recipes too...Hope to see you on here soon....

Les rêves d'une boulangère (Brittany) said...

Just stumbled across your blog. This looks amaaaaazing! Really "crave worthy" stuff :)

Lisa said...

I love the idea of your blog - mood food, brilliant!! AND, I LOVE LOVE spanakopita and tyrokopita, and most greek phyllo yummies in general. Your spanakopita looks great!!

Joudie's Mood Food said...

Hey Britty and Lisa, thanks for stopping by. I hope you guys make this. It was soooooooooooooo GOOD! I am the same too, I LOVE anything with any kind of pastry ! YUMM!

Janet said...

Can you make this with another kind of cheese or does it have to be feta...I like harder cheese. What do you think?

Radhika said...

Oh boy I am drooling at the last two pics. Great flavors and I love your food pictures. This is my first visit here and it feels great to be associating with a foodie like you.

Heavenly Housewife said...

Wow, this looks so good, I am swooning daaaahling. This is one recipe I'd really like to try.
*kisses* HH

Xiaolu said...

Wow these look great! Love your spirals. I am the same when my bf loves a dish, since he's not usually very passionate about food. That would be why I've been trying to recreate his aunt's secret caramel cake for 2 birthdays in a row! Anyway, thanks for the recipe.

Sarah said...

I did it, it was very nice but joudie i also did it with puff pastry, spread it on and cook, for me im more of a puff pastry person than filo ....

Anonymous said...

do you put butter between every sheet of filo or only on the last one?
also do you cook the spinash or use it raw, wont it release a lot of water when it cooks?

looking forward to trying this :)

Von said...

Wow! This sounds so good!! I wish I'd seen this earlier, when accidently bought a little too much fetta cheese and was getting bored of the usual spinach and fetta pie!! And these look so cute too!

Lincoln said...

Looked so good I gave it a whirl! Only I don't see how it could have been done in 10 min @ 225 degrees.. I ended up cooking it at 350 for about 45 minutes before it turned crispy golden and the filling cooked. What was I doing wrong?