We love spanakopita – the salty fetta, healthy spinach. I have worked to perfect this recipe over the last 6 months to get it how we think is just the right combination of fetta, other cheeses and the spinach. Its super easy to make. Super yummy and there is never any left over.
You will need:
1 diced onion, sautéed until it is just browning
1/2 cup of grated parmesan cheese
1 cup of grated tasty cheese
200 grams of fetta cheese (I use the Danish because I love its creaminess)
300 grams of spinach leaves, chopped and make sure they are dry (even though I find it difficult to cook anything that has the word baby to describe it I do use baby spinach leaves)
3 tablespoons of fresh oregano
1/2 cup of gluten free self raising flour – now you can leave this out and sometimes I do – but then you have to make sure the spinach really is dry. If you add the 1/2 cup of flour you will have a fail safe pie.
No salt – the fetta is salty enough on its own
To make it:
Combine all these ingredients and pour into an oiled baking dish and top with extra cheese and some extra fresh oregano. Bake in a moderate oven for 30 minutes or until set and browned nicely on top.
To Upload it
Sometimes – and my daughters love it when I do this – I line the greased dish with nitrate free prosciutto and then pop the spinach cheesy mix on top. It does make it more salty but also super yummy.