From Anik’s Kitchen: Spanacchinipita

Starting the New Year with Greens. Covered in cheese, more cheese, and puff pastry. Rounded off with some wine. Delicious!

This is not a pipe spanakopita. I would have tried that, but I did not have the ingredients on hand, so I improvised. I only had about 300g of spinach (frozen) and added a grated zucchino; phyllo dough was nowhere to be had, so I went with puff pastry instead. Apologies to everyone with Greek heritage!

Spanacchinipita (serves 4 as a first course)

Ingredients:

  • 1 sheet puff pastry, ca. 300g
  • 300g frozen spinach
  • 1 zucchino (medium-sized), grated
  • 2-3 garlic cloves
  • 1 tsp. butter
  • 1 regular onion, not too small (or 1 red and 1 yellow)
  • 1 package feta cheese (150g-200g)
  • 50g grated cheese of the stronger variety (I used Bergkäse)
  • 1 egg
  • olive, salt, pepper

Instructions:

  • In a sufficenctly big pan, heat up the tsp. of butter (or make it a tsp. of olive oil). Keep it on medium heat.
  • Chop the onion(s) and garlic finely (I use a blender), sauté in the pan until fragrant and translucent.
  • Add the spinach, stir, and allow to cook through (5-10 min, depending on the freeze level of your spinach)
  • Remove the spinach mixture from the pan.
  • Put the pan back into the fire. No rinsing out, no cleaning.
  • Squeeze the excess water from the grated zucchini, place it in the pan and allow it to cook gently until most of the water evaporates. Add to the spinach mixture.
  • Heat up the oven to a 180°C/350°F at this point.
  • To the by then more or less lukewarm mixture of greens, add the chopped feta cheese, the grated cheese, the olive oil and the egg. Stir well.
  • Line a casserole with the sheet of puff pastry so that it the ends are falling over the side rims (you later simply fold them closed on top with a bit of water to make it stick).
  • Place the mixture onto the puff pastry, spread out gently and evenly.
  • Close the puff pastry sheet on top and seal it closed with some water or butter at the seam.
  • Bake for about 25-30 minutes, depending on your oven, then allow to settle for a few minutes before serving.
  • Dig in (careful, all the cheese makes this more filling that it looks like).

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