For Saturday brunch I made the typical Spanakopita with feta, spinach, nutmeg and eggs but on Saturday I had some goats cheese to use up so I made a twist on the Greek classic. Roasted red pepper and goats cheese spanakopita.
As more and more people are looking to replace meat in their diets this is a must try recipe.
4/8 depends how hungry you are
12 sheets of filo pastry
300G goats cheese rind removed
2 red peppers seeds removed and sliced into wedges
100g of sun-blush tomatoes
30g of fresh basil
pinch of sea salt
1 white onion finely diced
4 cloves of garlic finely sliced
1 small bag of baby leaf spinach
75g of unsalted butter
A tablespoon of mixed seeds
- Baking tray around about 325mm x 265mm
- Small bowl
- Pastry brush
- Parchment paper
- Chopping board
- Cooks knife
- Serrated knife
- Large mixing bowl
- Small pan
Pre-heat your oven to 170oC and get your tin ready for filling. Tear off a large piece of parchment and push it into the corners of the baking tray, cut with scissors to fit if easier. You can grease the tray first to get the paper to stick to the tray if your struggling with it.
Start by sweating off the diced onion in a good glug of rapeseed oil and once becoming translucent add in the garlic and the red pepper wedges until softened then set aside. Get a large mixing bowl and empty the spinach from the bag (wash first if unwashed) into bowl, crumble goats cheese over leaves, tear basil and add in with the sun-blushed tomatoes and the cooked pepper, onion and garlic mix. Crack in 3 eggs, season with maldon sea salt and cracked black pepper and fold together with 2 spoons or put some gloves on and get stuck in, mix the eggs in well with everything else.
Melt butter in a pan and then carefully peel off one sheet of filo at a time, lay into the base of the baking tin brushing all over with the butter and fold the other half over and brush then carry this on with 3 sheets in total so you effectively have 6 buttered layers for the base. Now push all of the filling on top of the filo layers and then top with the rest of the filo, 6 buttered layers again, push down on the top to push filling to sides and then sprinkle a handful of seeds over the top. Bake for 40 minutes on 170oC , take out of oven and allow to rest for about 20 minutes before slicing with a good serrated knife into 8 portions and serve immediately.