Spanakopita Roll

If you enjoy spanakopita as much as I do, this is a nicer and lighter version.

Ingredients:

Spanikopita filling

Phyllo pastry sheets or puff pastry dough (I used whole wheat puff pastry dough)

1. Once you have made the filling, preheat your oven depending on the instructions on your packet of dough and grease a baking tray.
2. If you are using Phyllo: lay the sheets down one by one, on top of each other on the tray. Use a pastry brush to alternate dabbing olive oil (or butter if you are feeling indulgent) and water between each layer. Place the filling in the centre and then tightly (but carefully) wrap your filling in the pastry
3. If you are using puff pastry: With puff pastry, simply place the filling on one end and roll it up. 
4. Bake :)

Spanakopita Scrambled Eggs

Have you ever made too much filling for spanakopita and didn't know what to do with the leftovers?

Spanakopita Filling (Onions, baby spinach, ricotta, feta, salt & pepper)

Eggs

Milk

Minced garlic (optional)

1. Beat the eggs and add in the spanakopita filling (It's ok if it doesn't mix fully, it will once you put it in a pan)
2. Pour in the milk
3. In a saucepan, lightly fry the garlic in some butter
4. Scramble!

Greek Salad Pita Drizzled with Tzatziki

So so so delicious!

You will neeeeed:

Cucumber

Tomato

Kalamata olives

Red onions

Feta

Tzatziki

Fresh Pita

Lemon

Seasalt

Olive oil

1. Chop your cucumber, tomato and onions and combine them with pitted and chopped olives
2. Mix them in some freshly squeezed lemon, salt and olive oil to taste
3. Fill your pita with your salad, sprinkle it with salad and drizzle tzatziki over it
4. Wrap your pita up and enjoy :)

Spanakopita

When I was young, my mother taught me how to make this. It's probably my favourite meal :)

You will need:

• Filo pastry
• 3 bags of baby spinach (baby spinach is better because it's less bitter than large-leaf spinach. But if you're iron deficient, go for the big leaf! Yay for health tips :] )
• Philadelphia cream cheese
• 2 blocks of feta cheese
• 4 or 5 large onions
• 1 tub of ricotta
• Sunflower oil
• 1&1/2 teaspoons of sugar
• 1 tablespoon of olive oil

1. Wash the spinach well and if it is large-leaf, remove the stems
2. Cook the spinach in a saucepan until it is wilted, then put it aside to cool
3. Very finely chop the onions and fry them until golden in olive oil and sugar. Once cooked, put them aside to cool
4. In a large bowl, mix together the crumbled feta, ricotta, cream cheese. and salt and pepper. Once the spinach and onions have cooled, add them to the mix
5. Here is the tricky part... filo pastry can be hard to work with in the beginning, you have to be extremely delicate with it on a dry surface and you have to work quickly or it will dry and crack in minutes. Unravel the filo from the role it is usually sold in without separating the sheets. Cut the pastry in three even straight lines. Put aside the other two pieces while you are working with one (make sure you wrap them in foil or plastic so they don't dry out).
6. When making the pastries, take a full spoon of the mixture and put it on the end of the pastry closest to you. Using 2 sheets at a time, roll up the mix in triangles
7. Put sunflower oil in a pan on a high heat for frying. Place the pastry triangles in and fry them evenly on each side so they are fully golden brown.
8. Make sure you lay them on paper towel to soak up some of the oil

This recipe may be tricky, but once you master it, it is sooo good. It's yummy warm and cold and you could have it as an appetiser or main meal. Good luck!

On a different note: while I was making it, I listened to a song I hadn't heard in ages. It was introduced to me by an old friend when I was still living in Bangladesh... brings back lots of old memories :)