13 Jan Mini Spanakopita – Real Food Rebels
Real Food Rebels Cook-a-long
- 10 sheets filo pastry
- 500 g spinach
- 1 small red onion
- 2 cloves garlic
- 1 free range egg
- 200 g feta cheese
- 100 g butter
- 1 tbsp sesame seeds
- Preheat the overn to 180º fan / 200º / Gas Mark 5
- Fill and boil the kettle
- Roughly chop the spinach and put it into a collander in the sink and pour the boiling water over the top. Empty the spinach into a clean tea towel, wrap tight and squeeze the excess water out (be careful, it wil be hot). Empty in to large bowl and set aside
- Chop the feta cheese into small peices and add to the spinach.
- Peel and finely chop the red onion. Heat 1 tbsp olive oil in a frying pan and gently fry the onions for 5 minutes until soft. Add the garlic and fry for a further minute. Remove from heat and add to the spianch and feta mix.
- Melt the butter in a saucepan.
- Lay a sheet of filo pastry on the counter and brush with a little melted butter then lay another sheet over the top. Brush this with butter too. Cut the pastry lengthways into four long strips.
- Fold ovee the corner of one strip to make a right angled triangle. Place a teaspoon full of spinach and cheese mixture onto it then fold the pasrty over and over to make a sealed triangle. Repeat with the rest f the pastry and mixture.
- Brush each triangle with a little beaten egg then scatter sesame seeds over the top.
- Bake in the oven for 15-18 minutes until golden brown. Great eaten hot or cold.
I created this recipe for a year 6 class at my sons primary school. They were missing out on cooking Greek food as part of their term three topic due to another lockdown so I wanted to give them the opportunity to cook at home independently. Children ages 9 upwards should be able to make this with limited parental input (although some supervision from a distance is advised)! Children are far more likely to try new foods if they prepare and cook it themselves so give them a chance! It is a skill for life....