Spanakopita (spinach pie) is a classic Greek recipe that is popular around the world. It was certainly popular in my family – my mother’s spanakopita (with homemade phyllo) is the stuff of legend. So naturally I asked for her recipe but in typical Greek fashion the recipe consisted ‘throw some of this in and add dollops of that’. I have tried to clarify the quantities here, but feel free to play around. Cream cheese or ricotta can be used instead of Stilton which will result in a much creamier (but bit blander) pie.
The addition of blue cheese is a twist that would surely be frowned upon by purists, but works really well. I opted to make mini tartlets so technically these should be called spanakopitakia.
600g | about 2 (10-ounce) packages frozen chopped spinach, thawed
200g feta cheese, crumbled |8 oz
I am submitting the recipe into this month’s No waste food challenge, organised by Kate from Turquoise Lemons. This month’s challenge is “freezer stash” and is hosted by Elizabeth’s Kitchen. Thank you for inspiring me to use that enormous bag of frozen spinach that was taking up so much freezer space!