36
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Spanakopita (spinach and feta pie) (serves 6)
Ingredients
• 1 large onion, sliced
• 2 cloves of garlic, crushed
• 500g spinach, washed and roughly
chopped
• 200g feta cheese, crumbled
• 2 eggs, beaten
• 1-2 tbsps. fresh or dried dill
• a pinch of grated nutmeg
• 1 pack of filo pastry (Jus Rol or
supermarkets own brand)
• 50g butter, melted
Method
1. If using frozen filo, thaw
completely and let stand at room
temperature before assembling
the spanakopita.
2. Heat the oven to 200°C/fan
180°C/gas 6.
3. Sauté the onions in butter until
soft, then add the garlic and cook
for a couple of minutes. Add the
spinach in batches and cook until
wilted. Cool, then tip into a bowl
(leaving behind any excess liquid).
Add the nutmeg, dill, crumbled
feta, and eggs. Season and mix.
This is your filling.
4. You will need a 20-22 cm nonstick baking pan, brushed
with
butter. Put the first sheet of filo
in the pan and brush with melted
butter, letting the excess hang
over the sides. Keep going with
the layers of filo and butter until
you have used up half the filo
sheets. Spread the spinach and
cheese filling over the layers
of filo in the pan then layer the
remaining sheets on the top,
buttering as you go.
5. Bake in preheated oven for about
30 minutes until the filo is crisp
and golden.
6. Leave the spanakopita to cool
down for 10-15 minutes before
cutting into pieces.
Nutrition
Nutritional information per
serving:
274 calories
15g fat
22g carbs
4g sugars
4g fibre
12g protein
1.4g salt
Based on a recipe from:
My Greek Dish
www.mygreekdish.com