Recipe

Spanakopita Nistisimi Lenten Cyprus Recipe

Add Step-by-Step Photos	Ivy / All my dishes 1 year, 8 months ago This is not the usual Spanakopita everybody knows. This is my version of a very healthy and filling recipe for Lent. Prep:45m Cook:60m Servings:8	Ivy
	lenten healthy delicious

ingredients

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Ingredients

Hand made phyllo (see here) http://kopiaste.blogspot.com/2007/11/dough-for-pies.html

1 kilo spinach

1 bunch of silverbeet

1 medium onion, finely chopped

8 spring onions, finely chopped

½ cup of parsley, finely chopped

½ cup of dill, finely chopped

2 vermicelli nests

½ cup of bulgur wheat

½ cup of coarsely cut walnuts

½ cup of olive oil

2 – 3 spoonfuls of sultana raisins

1 spoonful of sesame seeds

Directions

See link above for detailed instructions on how to make phyllo from scratch.

Wash spinach and silver beet and cut the stems, leaving only the most tender ones. Place into a big pan, without water, and bring to a boil for about 10 minutes. They will become soft and their volume will be reduced. Place them in a colander to cool down and when they can be handled drain any water by squeezing them. Cut them into smaller pieces.

Add oil to skillet and sauté the onions until they have become soft but not caramelized. Add the vermicelli breaking them into small pieces and stir a couple of times, add bulgur wheat and also stir until becoming darker in colour. Add spinach in and stir. Finally add walnuts and sultanas. Let in cool down and mix in parsley and dill and stir.

Oil a baking tin and roll out the phyllo. You can either make a big round tin or you can roll out phyllo in the pasta machine.

For strifti (twisted) Cut phyllo in two pieces and join them together. Place on the big side the filling and make it into a roll. Take both ends and twist a couple times into the opposite direction. Place into baking tin. When you finish with the procedure brush some oil on top and sprinkle sesame seeds on top.

If you are making it by putting a sheet of phyllo below and a sheet above and in the middle the filling, when you cover it with the second phyllo cut the edges of the phyllo to be exactly the size of the tin and then taking both phyllos give them a bit of a twist at the edges so that they both stick together but also making a small pattern. Don't forget to carve the top phyllo but do not cut through and brush with oil and sprinkle with sesame seeds.

Bake in a preheated oven at 180ο for about 1 hour until a nice golden brown colour is achieved.

This is a recipe I created and if you would like to find out why and how I created it, you may read more here

http://kopiaste.blogspot.com/2008/04/spanakopita-nistisimi-lenten-cyprus.html

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Comments

snugglybunny 1 year, 8 months ago said:
Can you roll out the phyllo very thin like store-bought or is that hard to do?

ivy 1 year, 8 months ago said:
If you are referring to me personally, no I can't with a rolling pin but yes certainly on the pasta machine attachment of my mixer you get a very thin phyllo just like the store-bought one.

bluewaterandsand 1 year, 8 months ago said:
Lord, I can not say the name of this one but sounds tasty.

ivy 1 year, 8 months ago said:
Bluewaterandsand, thank you.

trigger 1 year, 6 months ago said:
Two thumbs up for this great recipe
Nice
Michael

ivy 1 year, 6 months ago said:
Thank you very much Michael and thanks for the rating as well.

benjamin4u 2 months ago said:
Hey,this is a great piece of cookery advise, really tried it out, fine outcome!
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