I cannot believe how quickly the seasons have come and gone. The end of harvest is quickly approaching which means my farm to table feature has come to an end. It has been an incredible learning experience and i have developed a much deeper appreciation for our local farmers. I hope you all have enjoyed my farm journey as much as I have and you were able to try a few of the many farm to table recipes I have shared. Not only has this experience been inspiring but I have now become a part of their farm family at Plan B Organic Farms.
I will be continuing my time on the farm through the winter months, learning, working and creating new recipes. I am looking forward to sharing some exciting things with you in the spring. I cannot express the amount of gratitude and appreciation to Julie and the Daily Tiramisu for not only the support and foodie love but also featuring my passion, it truly means a great deal.
The past week on the farm, there has been an abundance of spinach that I spent time harvesting. As a final farm to table recipe, as well as a big thank you to all of you, I am sharing a special childhood family recipe. The Spinach Pie (a.k.a. Spanakopita) was always part of our Cypriot Greek culture. This specific recipe uses two types of cheese, feta and the Cypriot halloumi cheese. This pie is perfect for breakfast, lunch or even dinner served with your favourite Greek Salad!
I Hope you enjoy this special recipe as much as my family does. It’s even farm family approved!!!
Spinach and Cheese Phyllo Pie
- 2 tbsp. olive oil
- 1 medium onion, diced
- 6 cup fresh spinach, roughly chopped
- ½ cup green onions, thinly sliced, including green
- 1/2 cup parsley, finely chopped
- 2 cup goat feta cheese, crumbled
- ½ cup Halloumi Cheese, grated
- 2 large eggs, lightly beaten
- Salt and freshly ground black pepper to taste
- 1/4 cup unsalted butter, melted
- 1/4 cup olive oil
- 450 g phyllo pastry sheets
- Preheat oven to 375F. Butter an 8 inch spring form pan and set aside.
- In a small saucepan, heat oil over medium heat. Sauté the onions until translucent and tender about 2-3 minutes. Set aside
- In a large bowl, add the spinach, parsley, green onions, cooked onions, feta, halloumi and beaten eggs. Season with salt and pepper and toss gently until well mixed. Set aside.
- Combine the melted butter with the olive oil in a bowl.
- Place phyllo between a damp tea towel, this will ensure it does not dry out.
- Layer 8 sheets of phyllo in the pan. Using a pastry brush, brush each with melted butter.
- Fill with spinach mixture and fold edges over.
- Layer 8 more sheets of phyllo, brushing each with melted butter. Ensure the sides of the phyllo are tucked in the spring form pan.
- Bake for 35-40 minutes or until golden in colour. Remove from oven, allow to cool for 10 minutes prior to removing from spring form pan.