Part of our ‘Around the World’ series with Chef & Author Theo Michaels, this recipe is inspired by Greece:
“Bring a taste of the Aegean to your kitchen table with my spanakopita parcels wrapped in filo pastry on an aromatic tomato ragu.”
Serves 4
Method:
Pre-heat oven 180FAN/200c
Spanakopita
Drain the canned spinach, pushing into a sieve to remove as much liquid as possible (discard liquid). Then add to a mixing bowl along with the remaining spanakopita ingredients (except the filo and butter!). Mix together until fully combined.
Lay out a sheet of filo, brush one with melted butter and lay another on top, then cut in half. Place a spoonful of the filling in the centre (about the size of an egg) wipe a circle of melted butter onto the pastry around the filling and pull the sides of the pastry up to create a mini wonton looking parcel, gently pinch it together. Place onto a baking tray lined with parchment. Continue until all parcels are made. Place into pre-heated oven for 30 minutes, then remove and let cool for five minutes before serving.
For the tomato ragu, simply fry the onions in a little olive oil for a few minutes until softened. Then stir in the garlic for thirty seconds before adding the can of tomatoes, an extra splash of water and the cinnamon, sugar and chilli flakes. Simmer for 15 minutes until reduced and rich, then remove from the heat and stir in another drizzle of olive oil.
Serve spanakopita parcels on a bed of tomato sauce with some rustic bread to mop up the juices!
