Our current favourite we are eating this once a week
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:
what it will look like before you pop it in the oven
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.
to upload line the dish with prosciutto
My daughter says this slice is so good she would give up meat for veggie food like this and she asked me to make it two nights in a row. It’s super easy so have a go!
“will make you give up meat”
3 heaped cups of Mixed Veggies (I used spring onions, asparagus, parsley, corn, spinach and potato but have added others and basically use what I have in the fridge)
4 large eggs
3/4 cup of sour cream
200g of Fetta (I love Danish fetta because of its creaminess)
1 cup of shredded parmesan plus a bit extra for on top
3 tablespoons of Pesto
6 tablespoons of Gluten Free Corn Cous Cous (or GF breadcrumbs)
1. Lightly cook the veggies until they are just tender (you don’t want them to go mushy when baked). Drain very well.
2. Sprinkle the cous cous over the base of an 8 inch, well buttered or oiled square baking dish. The cous cous will form a base for the slice.
3. Mix together until there are no lumps (well maybe only a few, it’s hard to get rid of them all) the eggs, fetta, sour cream, parmesan and pesto
4. Sprinkle the drained veggies over the cous cous
5. Pour the mixture over the top and shake a little so it gets in around the veggies
6. Sprinkle the extra parmesan (and some tomato slices if you feel like it) over the top
7. Bake for 25 minutes at 180C
8. Allow to rest for a few minutes before serving
It tastes even better the next day for brunch!!!