Are You Curious Why This #Spanikopita is Special To Me?
If you are reading this, than I presume I have at least perked your curiosity!
Either that, or the photo has you yearning for spanikopita (spinach pie) today!
As I “may” have mentioned previously, I grew up in New York around old-world Greek and old-world Italian families!
An unending array of foods descended on us, upon arrival for “a simple coffee!”
There was always someone YELLING, “EAT!!! EAT!!!
Maybe THIS is where my “YELLING and food” comes from like in Spinning Globe Persian Pomegranate and Pistachio Meatballs!
Perhaps not; perhaps it’s a cultural “thing” and people of Greek and Italian backgrounds “food wise” (hopefully) will be laughing “with” me!
When I was little, spanikopita meant “special” as it was a special treat to have a homemade spanikopita waiting for me to devour!
I love to say the word spanikopita too!
I love the way it rolls off my tongue and…
See, how distracted I get when it comes to food?
Spanikopita always reminds me of my mom as we used to drive into Brooklyn to visit relatives and friends.
What better way than to do a Mother’s Day tribute to spanikopita….um, I mean my mom!
My mom (Aussie lingo is mum) is smiling down from the heavens today knowing I made my “very first” spanikopita and how delicious it (really did) come out today!
I must admit, “attempting” to make spanikopita has been in my What’s On The List folder for “quite some time!”
Spanikopita is one of those foods I can enjoy for breakfast, lunch, brunch or dinner (called tea here in the Land Down Under).
For those who may not be familiar with spanikopita’s origins, it is a “traditional” Greek pastry made with phyllo usually filled with spinach, onions and sometimes feta cheese.
Spanikopita was believed to be introduced to the Greeks by the Turkish people as Ispanakli (Spinach and Cheese Pie) is very similar.
Traditionally, spanikopita are cut into triangles shapes.
The pastry may be coated with butter, oil, or egg whites to help brown; today I used unsalted butter.
Did you know that the “traditional way” of serving Greek spanikopita is to serve it “slightly warm?”
On occasion, Greeks serve tzatziki (a combination of yogurt, garlic and cucumber dipping sauce) with the spanikopita, but mostly, the pasty is eaten on its own.
Before I continue, I would like to thank Chef Georgio (of These Three #Eggs Came to Breakfast fame) for “assisting” me in “the spanikopita magic trick” of layering phyllo and getting the combination of layers and butter “just right!”
When Thermalina (of Should #Easter Foods REALLY Be This Fun? fame) heard I was doing a tribute to spanikopita, um, I mean my mum, she wanted to help too!
While Joanna’s Spanikopita {Thermomix Assisted} recipe may not be traditional, the spinach, onion, cheese and sun dried tomato, nutmeg fillings has a “beautifully smooth and balanced” taste and the phyllo pastry was “light and flaky” as can be!
For my readers who have either not ventured into the “wonderful world of Themomix” and or the Thermomix is not available in your country, this recipe can easily be converted by using a food processor, stand up mixer, hand mixer or the old fashioned way of doing things, hand combining with a fork or spoon!
- 1 red onion, chopped
- 1 tablespoon grapeseed oil
- 380 grams wilted spinach
- 10 sun dried tomatoes in oil, drained
- 180 grams feta cheese
- 190 grams marinated goats cheese
- 4 tablespoons roasted pine nuts, finely ground
- 1 teaspoon nutmeg
- salt and pepper to taste
- 16 sheets phyllo pastry
- oil spray (optional)
- 150 grams unsalted butter, melted
- Add red onion and olive oil to Thermomix bowl. 100°. 5 minutes. Speed 1. Scrape bowl.
- Add spinach ,sun dried tomatoes. feta and goats cheese to Themomix bowl on top of onions. 10 seconds. Speed 6. Repeat if necessary to desired texture.
- Add finely ground pine nuts and nutmeg. 5 seconds. Speed 6. Or until combined. Set aside.
- Line a flat tray with oil sprayed baking paper.
- Place first sheet of phyllo; brush pastry with butter. Repeat with next 9 layers.
- Spread spinach and cheese mixture over 10 sheets of pastry; add layer, brushed with butter. Repeat with remaining 5 sheets. (See Notes)
- With your hands, lift sides of the phyllo pastry and gently roll in towards the middle of the spanikopita.
- Pre heat over to 180C.
- Bake for about 25 minutes or until golden brown.
- ENJOY!
Do not overfill pastry sheets; makes sure filling is about two inches from all ends of the pastry.
Spanikopita is best when slightly warm; can be reheated the next day.
Are You Curious Why This #Spanikopita is Special To Me?
I think by now, I have satisfied your curiosity!
Please sit back with a coffee or tea and enjoy the spanikopita views!
When next time you are enjoying a spanikopita, please think of my tribute to spanikopita, um, I mean my mum!
Do you enjoy spanikopitas?
Do you enjoy Greek food?
Do you have a special food you would like to share?
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