Spanakopita is a traditional Greek Spinach and Feta cheese pie. In these little ‘Spanakopittes’ I am using Ground Elder and Hedge Garlic. The green, earthy, tasty flavours of these leaves complement each other well. As always – Be sure of your identification.
Ground Elder and Hedge Garlic Spanakopittes
- Half a carrier bag full of young Ground Elder
- A handful of young Hedge Garlic leaves
- 1 onion, skinned and chopped small
- 1 tablespoon olive oil
- 1 egg, beaten
- Ground black pepper
- 125g Feta cheese, crumbled
- 135g Filo pastry sheets
- 50g butter, melted
Remove the large stalks from the Ground Elder, then wash, dry and chop it. Do the same to the Hedge Garlic keeping the two separate. Heat the oil in a large pan and fry the onion gently for about 5 minutes until soft. Add the Ground Elder to the pan and cook for another 5 minutes stirring occasionally. Now add the Hedge Garlic and cook for a further 2 minutes.
Cool for a little while then add the Feta cheese, egg, and a few turns of ground pepper. Mix well. Cut the Filo pastry sheets widthways into 5cm strips. Cover with a slightly damp tea towel.
Brush one strip of pastry with melted butter and put a teaspoon of mixture at the end. Fold one corner of the strip diagonally over the filling, so the short edge lies on top of the long edge and forms a right angle. Continue folding the pastry at right angles until you reach the end of the strip. Repeat with the remaining strips and filling – you will make about 25.
Put the triangles on to a baking tray and brush the tops with a little melted butter. Bake in the oven at 220oC (gas 7) for about 15 minutes or until golden. Serve warm or cold with Greek dips and olives or as part of a bigger spread.