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How To Make A Spanakopita

There’s a hot new supperclub in town that you need to try. Emily and Lou are the lovely ladies behind Yaya Supperclub, a tasty Greek feast inspired by Emily’s Grandmother’s home cooking. Expect warmth, comfort and plenty of cocktails. The menu is full of traditional Greek dishes that have been passed down through a long line of maternal Greek home cooks.

Sharing is encouraged and oversized portions are the deal of the day. Don’t expect any half measures here. Every event includes a 3-course meal and a cocktail on arrival

Their next event is on 15th April and promises Easter surprises. Let’s hope that means chocolate! But before we get to dessert, let’s kick things off with the tastiest of spinach filo pies (aka Spanakopita.)

REVL blog

Spanakopita
Makes enough for 6-8 people

Ingredients:
1 x pack of filo pastry (about 8 sheets)
500g Spinach
200g x Feta cheese
3 x spring onions
Half a bunch of chopped dill
Half a bunch of chopped parsley
3 x Eggs
Salt
Pepper
Olive oil

Method:
Wilt the spinach, drain in a colander overnight.
Squeeze out any excess water.
Crumble in the feta.
Chop the dill and spring onion and add to the spinach and feta.
Add three eggs, and mix together.
Season very well!
Lay a sheet on a round or rectangular dish, and brush with olive oil.
Repeat so you have three sheets at the bottom.
Add half of the filling.
Add two layers of filo, brushing with oil each time.
Add the other half of the filling.
Top with the rest of the layers of filo, brushing with oil.
Roll over the edges and tighten up.
Cut into slices.
Bake for 30 mins on 180 degrees.

Wanna know more about Yaya Supperclub? Follow them on REVL now and always stay up-to-date with events from Emily and Lou.  Follow them here.




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