Spanokopita turbans

Spanokopita turbans

By
From
Moorish
Serves
4
Photographer
Mark Roper

These mini versions of the famous Greek spinach pie look really cute as a starter or a snack, and can also serve as an accompaniment to a garlicky roast lamb or barbecued porterhouse steak. Spinach and cheese are a marriage made in heaven, and the nutmeg and mint add a lovely fragrance to the filling.

Ingredients

Quantity Ingredient
50ml olive oil
2 shallots, finely sliced
garlic, finely chopped
spinach, stalks removed and leaves shredded
150g fetta
1/4 teaspoon grated nutmeg
1 teaspoon dried mint
salt and pepper
8 sheets prepared filo pastry
100g butter, melted

Method

  1. Heat the olive oil in a heavy-based large pot. Add the shallots and garlic and stir over a medium heat for a few minutes until they soften. Now turn the heat right up and add the spinach. Stir around for a minute or so until the spinach collapses down, then tip everything out into a sieve and sit it over the sink to let the liquid drain away. Press on it firmly to help the process along a bit. When you’ve extracted as much moisture as you can, put the spinach mixture into the fridge to chill.
  2. Preheat the oven to 200°C.
  3. Take the spinach mixture out of the fridge and crumble in the fetta. Add the nutmeg and mint and season with a little salt and pepper.
  4. Lay a sheet of filo pastry out on the work surface and brush lightly with melted butter. Arrange a long thin sausage of spinach filling along one length of the pastry, then roll up fairly loosely. Brush with a little more butter, then start to coil the pastry into a turban shape. Start at the base, and coil inwards and upwards, about 2½–3 three circles high. Tuck in the top so it looks neat. Continue with the remaining pastry and filling. You should have enough to make 8 little turbans.
  5. Place all the little turbans onto a lightly greased baking sheet, brush with melted butter, and cook for 8–10 minutes or until they are golden brown.
Tags:
Malouf
Greg
Lucy
Moorish
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