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Spanakopita
Makes 1, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 1 | each | Large bunch tuscan cabbage (leaves stripped from stems) |
| 100 | g | Diced eschallot |
| 10 | g | Garlic minced |
| 50 | g | Butter |
| 200 | g | Persian fetta |
| 1 | each | Bunch continental parsley (chopped small) |
| 80 | g | Tea soaked currents |
| 12 | each | Pampas Frozen Fillo Pastry Sheets |
| 50 | g | Melted butter |
| 100 | mL | Natural Youghurt |
| 20 | g | Sumac |
| 1 | each | Parsley and Eschallots to finish |
Method
Ingredients on a table for Spanakopita
Step 1 – Prepare Butter and Cabbage
Preheat oven to 180ºc. Melt butter in frying pan, sautee eschallots and butter on a medium heat until softened. Add in cabbage. Sautee until cabbage is wilted and mixed well with garlic and eschallots. Remove from heat and set aside to cool.
Step 2 – Place Mixture in Pastry
Mix feta, currents and parsley into the cabbage mixture, season with salt and black pepper. Layer 3 sheets of filo pastry with melted butter between each layer. On one side of the layered filo, gather a row of cabbage mixture. This needs to be nice and tight and well formed.
Mixing feta, currents and parsley into cabbage mixture
Step 3 – Roll Filo into Snail
Roll the filo like a cigar shape buttering between each roll. Then turn the cigar into the shape of a snail and tie off with foil.
Step 4 – Bake Pastry and Prepare Yoghurt Mix
Bake on tray in preheated oven for approximately 12 minutes or until golden brown on the top and bottom of the spanakopita. Meanwhile, mix together the yoghurt and a small amount of sumac, season with salt and pepper.
Baking Pastry and Preparing Yoghurt Mix
Step 5 – Garnish and Plate
Once the spanakopita is cooked, allow to cool slightly. Smear some sumac yoghurt on to a plate, place spanakopita on top and garnish with some thin sliced eschallot and parsley.
A chef Garnishing and Plating a dish
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