Hubby had to go back to Melbourne for a week or so, and I decided to go up and stay with the family rather than be a hermit. In the process of cleaning out the fridge, I decided to make some spanakopita rolls. These are strong and cheesy and great for lunch, dinner, or a snack. The original recipe calls for 2 eggs to be added to the mixture, but I forgot to put them in. It tasted pretty good with out them.
Spanakopita (Printable Recipe)
adapted from Stephanie Alexander's The Cook's Companion, pg 928
makes 12
1 onion, finely chopped
1 tbsp olive oil
150g baby spinach, chopped
2 tbsp chopped mint
2tbsp chopped parsley
pinch nutmeg
125g fetta crumbled
125g ricotta
50g freshly grated pecorino
40g butter, melted
12 sheets filo
