It’s an adaptation of the Spanakopita – a classic greek spinach pie. but I’ve added za’atar a middle eastern herb and spice blend to the filling and brushed on top of the filo pastry . This was a blend of thyme, sumac and sesame seeds. (traditionally Za’atar is a specific type of middle eastern herbs rather than thyme).
This dish is fantastic especially as it it made mostly with store cupboard/freezer ingredients. I made it with frozen spinach which is a winter staple in our hours. The pie can be eaten hot or cold, so great for lunch the next day and I think sure to become a summer staple.
Za’atar Spiked Spanakopita
Makes enough for 4
400g of frozen spinach
1 large onion finely chopped
1 clove of garlic finely chopped
6 halves of sub dried tomatoes
150g of feta cheese
2 tbsp of za’atar
6 sheets of filo pastry
1 tbsp of za’atar mixed in 1tsp of sunflower oil
Make the filling
Defrost the spinach and squeeze out all the water. Roughly chop.
Fry the finely chopped onions and garlic in olive oil
Once softened add the za’atar and stir in.
Add the spinach and cook for a few minutes
Remove the spinach mix from the heat
Finely chopped the feta cheese and tomatoes
Mix the feta/tomatoes in a bowl
Add the eggs
Finally add the spinach and stir well.
- Line a 6 inch cake pan with pastry , overlapping the pieces but leaving half of each piece handing over the side
- Add the filling
- Wrap the filo back over the filling
- Mix the za’atar with a little oil and brush over the pastry
Cook – Place in the oven at 220degC for 10 minutes then turn the heat down to 180deg for 25 minutes. Cover the top with a little foil if it looks like it might burn
You can either serve in the pan or lift out , this is easier if you have a spring-form cake tin ( which I don’t) and had to be creative with a fish slice and spatula.