Makes 1 Tray
Ingredients
9 sheets of Thick Style Filo
1 Bunch of English Spinach (or about 300g Baby Spinach)
100g (up to 200g) Greek Feta
100g Sour Cream or Greek Yoghurt
2 Eggs
EVO Oil
Salt
Method
Preheat your oven to 200°c
Wash and chop your spinach, removing most of the stems, then add them to a mixing bowl.
Next finely crumble in your Feta, Sour Cream/Yoghurt, Eggs, a good sprinkle of Salt and a drizzle of Oil. Mix everything together till it's smooth and combined.
There are 2 different ways to assemble your pita - rolled or layered.
Rolled - best to use a round tray.
Lay a tea towel down in front of you length ways, and place your first filo sheet on top of it.
Use your hands to sprinkle the mixture over the pastry, don't put too much, or it will just rip through. About 1/2 - 3/4 of a cups worth of mixture per sheet.
To roll it, slowly lift the side of tea towel across from you so the pastry begins to roll up. Stop once it reaches half way then do it with the side closest to you. you should have 2 rolls, that look like a B, then gently make it into a spiral and place it in the centre of your oiled tray. Each roll you make just needs to be placed around the centre piece till your trays full.
Layered - best to use a rectangle tray.
Lightly oil your tray and place 1 sheet of filo across the base. With your next layer use 2 sheets to make 1 layer. To do this instead of laying them flat i let them scrunch up a little so they only take up half of the pan each, I find by doing this it gives you a more airy pita and it wont be as compressed.
You can begin to sprinkle on the spinach mixture and lay filo between each layer. I usually do 3 layers of filo for the base, 3 layers of filo and mixture and 3 layers on the top. You can even add double filo layers on the inside if you like more pastry.
However you decide to prepare it I like to drizzle over a bit of olive oil and water before it goes in the oven. Roughly about 1/4 - 1/3 cup combined and a sprinkle of sesame or nigella seeds.
Cover your tray with foil and cook it for about 20 minutes then remove the foil and cook it for a further 20 - 25 minutes. It should be a beautiful golden crispy brown.
Enjoy x
My Tip: If you can't find the Antoniou Thick Style Filo you can still use normal filo, but i'd recommend doubling up the sheets as they're much thinner or you can use Yufka pastry too.
For Extra flavour you can grate in 1/4 - 1/2 an onion, add in some fresh dill or chives.
Comments