Spanakopita with caramelised onions & pine nuts

I adore making pastry: it is up there on an equal footing for me with bread. Filo, however, is the pastry I find challenging: while I can make it, I just don’t seem to have enough hands to get full stretching without tearing, so it sometimes becomes a frustrating affair. But it is nonetheless fun to make.

I made this recent batch of filo into a version of Spanakopita. I sometimes find myself disappointed with Spanakopita when eating out as the Feta is too dominant, resulting in a claggy, overly salty filling. So I added a few extras such as toasted pine nuts and some slightly caramelised onions to give a touch of sweetness to balance the saltiness of the Feta.

The caramelised onions and other additions might not be classic but they do, I think, make a lovely dish!

I didn’t measure out the ingredients; I just mixed the following together:

  • wilted and squeezed/well drained spinach
  • some Feta cheese
  • a beaten egg
  • a little grated Parmesan
  • just a touch of finely chopped fresh rosemary that had been sautéed in olive oil
  • some grated lemon zest
  • the cooled caramelised onions
  • 2 large cloves garlic, peeled and crushed
  • a generous handful of the toasted pine nuts
  • freshly ground black pepper

For the filo, I rolled it out and stretched it thinly and cut into 4 large rectangles with melted butter brushed liberally on each. I stacked the filo on top to create 4 layers.

The mixture was spread thinly over the filo before being rolled up and coiled, Cumberland sausage-style. It was then brushed with egg wash and sprinkled with grated Parmesan and poppy seeds.

I baked the Spanakopita at 170C (fan) for just over 35 minutes until golden brown and wonderfully crispy. It worked well with a green salad tossed in a lemony dressing.

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Author: Philip

Very much into baking and general cooking.

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