My mum makes these with filo pastry and adds ricotta and dill to stretch out the mixture and sometimes uses silverbeet over spinach, also known as Spanikopita. I’ve seen many variations throughout my cookbooks and also on GourmetGirlfriend, a blogger I follow (I’ve altered this from one of her recipes). I am asked to make these all-the-time, they are seriously SERIOUSLY delicious.
*these freeze really well!
1 packet (250 g) of frozen spinach, defrosted and liquid squeezed out
1 cup grated tasty cheese
100 g danish feta, crumbled
1 garlic clove, crushed
2 sheets puff pastry
salt & pepper (optional)
sesame seeds or poppy seeds
relish or tomato sauce, to serve
1. Preheat oven to 200°, line a tray with baking paper and put aside the puff pastry sheets to defrost.
2. Pop the spinach, feta, tasty cheese, garlic and ONE of the eggs into a bowl, mix to combine and season with S & P.
3. Whisk the other egg and put aside. Cut each puff pastry in half, dividing the mixture evenly, spoon into the centre of each sheet (making it into a shape of a log).
4. Fold over, making sure the joint seam is on the bottom. Cut each piece into 2, 4 or 6 pieces and pop onto the baking tray. Brush with the whisked egg, poking the top of the roll with a fork a few times and sprinkle on top some sesame seeds or poppy seeds.
5. Bake for 20-25 minutes or until golden brown. Allow them to cool for five minutes on the tray then transfer them to a wire rack – Enjoy!