Classic Spanakopita

Dear : yummers

This week has been definitely an eye opening to my food experience as a Torontonian. A school project has allowed me to explore Greek food in a way that is enchanting and inspiring! So  I had to interview Greek people about their experience regarding Greek cuisine inToronto  and compare it to food back home. Having to go around  interviewing people , I was lucky enough to meet so many warm and friendly people on Danforth! Especially Peter of Alexandros, the owner of small gyros and Greek food shop at Danforth. The highlight of the day was he gave us ( me and my friend) free gyros, and off course free knowledge and fantastic experience too!  If you are in the area, this small gyros shop is a must try! Another thing is to learn about Greek cuisine that relies on fresh seasonal ingredients: what could be a better treat than a fresh pick from your local garden? My partner and I ended up visiting few Restaurant in the area, and dine at Pantheon, while on the way home grabbed some coffee , honey balls, and spanakopita.

The latter, was such a winner, I had to remake it and share it with you. It is very healthy, tasty and versatile. You can put almost any vegetable you like in it ( although traditionally its made  of spinach).

So today I present you my Spanakopita!

Ingredients:

• Half Spanish onion chopped
  
• 2 bags of frozen spinach, thawed
  
• 2 blocks of normal size feta cheese
  
• 1 cup of sliced mushroom
  
• 3eggs beaten
  
• ½ cup of chopped sundried tomatoes
  
• 2 cloves of garlic
  
• Pinch of salt and pepper for taste
  
• 3 tbsp of olive oil
  
• Filo dough pastry for crust

The “execution”

• Sautee onion, garlic, and mushroom,sundried tomatoes with olive oil
• Mix in the spinach when the mushroom is golden brown
• Remove from heat when all is cooked
• Grease the baking pan  with some olive oil
• Spread some filo pastry ( about 4/5 layer) on the bottom of the baking pan
• Put in the spinach and mix it with fetta cheese crumble on top
• Pour the beaten eggs over the mixture to bind them together
• Cover the mixture with laryes of filo dough on top
• Sprinkle olive oil on top of filo dough to make it crispy.

This recipe is good for 6 servings.

  

Passion + Patience

*Gastrobutterfly*

A food to your soul.