Recipe by Catherine Robson
My Nana makes great a Spanakopita, but refuses to show me how to make it because I don't visit enough. It has taken me years of practice but now my father thinks mine is better than his mother's--don't tell Nana.
Top Review by Karen Elizabeth
Oh, I was very pleased with this!!! I was a bit nervous about making it, but it was so straightforward! my DH also said, restaurant quality! It made three big logs, and gave me plenty to use for next day and for lunch boxes, esp for me, who adores spinach!! I'd like to add that nutmeg is pretty much a standard spice with spinach, I nearly always add it to spinach, whatever I'm making. Thank you for quite a 'show-off' recipe, Catherine, I will make this for guests and I know I'm going to get quite a lot of "I can't believe you made this!!" Made for PAC Spring 2008
- 1 bunch parsley, roughly chopped
- 1 bunch mint, roughly chopped
- 1 bunch dill, roughly chopped
- 500 g frozen baby spinach leaves
- 200 g feta, crumbled into big pieces
- 200 g parmesan cheese, coarsely grated
- 200 g tasty cheese, grated
- 3 eggs (lightly beaten)
- 1⁄2 teaspoon ground nutmeg
- 3 sheets frozen puff pastry, defrosted
- 1 egg (lightly beaten to glaze)
Directions See How It's Made
- Cook frozen spinach in microwave on HIGH for 7 minutes. Allow to cool slightly and squeeze out excess liquid from spinach and use a fork to loosen leaves apart into a large mixing bowl.
- Add remaining filling ingredients, mix with fork. (Don't over mix, only until just combined and this will make it light and fluffy). Moisten edges of pastry with some of the beaten egg.
- Divide filling evenly in the centre of the 3 pieces of puff pastry, leaving enough room on the pastry to roll and seal pastry into a log.
- Seal all edges and brush top of pastry with the remaining beaten egg.
- Space all 3 logs on top a lined baking tray and bake in a moderate oven until pastry is golden.