Monday, January 23, 2012

My Recipe Box - Greek Meat Pie/Spanakopita

I make this all the time.  

This can be made meatless using lots of spinach instead.

March 2018 Update -gluten-free I made this but used tortillas to wrap the filling instead!
Bonus! Much faster.

Serve with tzatziki.


1 lb. ground lamb, lean or a combination of lamb and beef
2 tablespoons olive oil
2 onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon oregano, crushed
1 cup tomato sauce
pinch of cinnamon
Spinach - fresh or frozen
1 egg, lightly beaten
1 cup freshly grated Parmesan cheese or feta
1/2 cup butter, melted
12 sheets Phyllo pastry to make gluten-free use GF wraps

In a skillet, saute ground meat in olive oil with onions until browned. Season with salt, oregano and pepper. Add tomato sauce, cinnamon.
Put the spinach in a pan with 1 tbsp water, and cook for 3-4 mins, or until wilted. Wrap in a clean tea towel and squeeze out the excess liquid, or put in a fine sieve and press it out using the back of a wooden spoon. Roughly chop the spinach, then stir into the lamb and onion mixture
In a small bowl, beat egg and stir in cheese. When ground meat has cooled, fold in the eggs and cheese mixture.
Butter a 9x13-inch baking pan or spring pan. Arrange six sheets of Phyllo pastry on the bottom of the pan, buttering each sheet. Spread a layer of cooled meat mixture evenly on Phyllo. Cover with remaining six sheets, brushing each with melted butter.
Trim edges of Phyllo to fit pan with a sharp knife. Slice through top of pastry to form diamond shapes.
Bake in a preheated 350°F oven until pastry is golden crisp.
May be served hot or cold.

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