Spanakopita is a traditional filo pastry pie, usually filled with spinach and feta. You can’t say you have been to greece if you didn’t try it. In my personal version of these Greek classic, I used some aubergines cooked in tomato sauce and feta, a perfect pairing for a Greek-Italian fusion dish.
I am back! I know, it has been a while. I have to admit, moving from Scotland to Switzerland hasn’t been that easy. Starting from all the boxes, a bookshelf falling on my head (I needed another Scottish scar apparently), all the way through a two-days travel with five huge bags. We made it nonetheless.
As a first dish in this warm country, I decided to go with something that really reminds me of Scotland, weirdly. Spanakopita reminds me of Thanos, my dear Greek friend met in Dundee. The bottomless Greek dinners he used to organize, baking all day long and welcoming us with a smile and glass(es) of wine. Sure thing, I won’t be missing Dundee, but will definitely miss my dearest friends and all the sweet memories we made along the way.
“Every day the clock resets. Your wins don’t matter. Your failures don’t matter. Don’t stress on what was, fight for what could be.”Sean Higgins
Spanakopita (Filo Pastry Pie) with Aubergine and Feta Filling
- Pan with Lid
- oven tray
- 10 sheets Filo Pastry (one pack)
For the Filing
- 500-600 gr Aubergines (2-3 pieces)
- 1 small Onion
- 150 gr Feta
- 200 ml Passata
- 3-4 leaves Basil
- 1-2 tbsp Olive Oil
- to taste Salt, Pepper
- 1/2 fresh Chilli Pepper Optional
- Start from the filling. Chop the onion into small pieces, warm up some olive oil in a pan and toss the onion there, at medium-high heat. Cut the aubergines into 1×1 cm cubes.
- Once the onion browned, add the aubergines, lower the heat to low-medium, and stir. Cover with a lid and stir. Season with salt, pepper (and chopped chili pepper if you like) and let it cook for about 40/50 mintes, until tender.
- Add the passata and basil leaves to the aubergines halfway through cooking, and stir. Add some water (100 ml should be enough) in case you see it's too dry. Once cooked, let it cool for 10-15 minutes.
- In the meantime, take out the filllo pastry sheets and place three-four sheets one on top of the other, moisturing with some olive oil. Place the aubergine filling at the top of the filo layer, making a line, add the feta on top and roll the pastry into a log. Be careful as it's easy to break.
- Make a spiral with the log and carefully place t on a baking tray. Bake at 180C for about 15-20 min. Let it cool slightly and enjoy!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!