Spinach and feta cheese pie

Mama’s recipe of the classic Greek pie. Definitely one of my favourites. Hope it will be one of yours as well.

spinach cheese pie

1kgr of frozen spinach

1 cup of butter

½ cup of thinly sliced parsley

½ cup of thinly sliced dill

½ cup of thinly sliced spring onions

½ cup of evaporated milk

1 large red onion

250gr of feta cheese

4 eggs

1 pack of filo pastry

Salt and pepper

Preheat the oven to 180C.

Because I am using frozen spinach I want to get rid of the excess moisture. So I immerse the spinach in boiling water and let it stand for 5 min. Then using a colander I drain all the excess water by getting a handful every time and squeezing very well.

Heat half of the butter in a deep sauce pan. Sauté the onion and spring onions until translucent and tender. Add the spinach, parsley, dill, salt and pepper then cook for 5 to 10 minutes until the spinach is heated through. Remove from the heat and place the mixture in a bowl then add the milk and the let the mixture cool down.

In a large mixing bowl beat the eggs and combine the feta sliced coarsely. Add the cooled down spinach mixture and mix until combined.

Melt the rest of the butter, and butter a non-stick spring form cake tin, about 20-22cm. Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter. When all the filo sheets are used but one, tip in the spinach mixture. Place the last filo sheet in the middle of the dish and fold over the excess pastry to cover.  Butter the top and score in diamond shape very lightly, spray with water and bake in the oven for about 30 to 45 minutes until the filo is crisp and golden. Leave for 15 minutes before serving. Yummy; for vegetarians or otherwise. 🙂

 slice of spinach pie

 

 

Valentine’s

Red Velvet Cake 😉 Family loved it! DO give it a try. They are so many recipes out there, i am just going to post the one i used this weekend and we all loved it. I hope you enjoy it as well.

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For the cake:

1/2 cup butter

1 1/2 cups sugar

2 eggs

3 tablespoons red food coloring (really intense red)

2 tablespoons cocoa

1 cup buttermilk

2 1/4 cups self-rising flour

1 teaspoon salt

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon vinegar

Cream cheese frosting:

350gr cream cheese

6 tablespoons of unsalted butter at room temperature

½ teaspoon of vanilla extract

1 cup icing sugar

1 teaspoon lilac food coloring

Alternative frosting:

3 tablespoons flour

1 cup milk

1 cup sugar

1 teaspoon vanilla

1 cup of butter

Preheat the oven at 175C/350F/Gas Mark 4.
Shift together the flour, cocoa powder and salt into a bowl. In another bowl whisk together the buttermilk, vanilla and red food colouring. Into the mixer bowl beat the sugar and butter together until light and fluffy. Keep beating (scrape down the sides of the bowl from time to time) until the mixture is much lighter in colour and very fluffy in texture. Add the eggs and then start adding the flour mix altering with the buttermilk mix (2 spoons of buttermilk and 3 spoons of flour mix) until all is combined. Dissolve the baking soda in the vinegar and combine with a wooden spoon in the mix not too vigorously conserving the airy mixture we have created.
Divide the butter evenly into 3 greased and floured 8″ cake pans. Bake for 25-30 minutes. I like my cake layers quite thin so i but less butter in the tins and bake for 15 minutes instead. Set the tins on a wire rack remove the cake layers and leave to cool completely.

Get on with the frosting: In the mixer bowl beat the cream cheese, butter and vanilla together until light and fluffy. I usually cut the butter in small cubes and that helps a lot in creating a smooth mix. Gradually shit in the sugar (scrape down the sides of the bowl from time to time) until is thoroughly combine. Take half the frosting out for filling the layers of the cake and combine the rest with the lilac coloring for frosting the outside of the cake.

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Alternative frosting: shift the flour in the milk and cook flour in a low heat until very thick, stirring constantly. Let it cool completely. Cream the sugar, butter and vanilla until fluffy and light then add the cooked mixture of flour and milk. Beat in high speed until very fluffy it will look liked whipped cream. Take half the frosting out for filing the layers of the cake and use he rest for covering the cake on the outside. I actually used a very thin layer of jam as well in the middle but you can just use the frosting only.

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Sky is the limit. Fabulous cake.