spanakopita the way mom makes it

I don’t cook much. I used to enjoy cooking, but I got tired of doing it all the time. Now I only cook when the mood takes me. These last couple of weeks that I’ve been off work I’ve been cooking more than usual as I figure I owe it to Wayne. He works hard, long hours, and he deserves to come home to a cooked dinner… Though meat and two veg isn’t my type of dinner.
Whatever.
On Sunday I decided it was time to make a spanakopita again. I hadn’t made one for months! Maybe even a year!
Its really easy, except the rolling out dough bit… I’m useless at that as you can see by the top of it in the pic… 
I’ve had a fear of pastry all my life, since the time I made pizza dough that you could use to panel beat a car with. But this pastry is easy peasy. Even I can do it. And its so tasty!
Anyway, I thought I’d share the love and post the recipe so you can try it yourselves. The pastry recipe I got from a greek lady in Hobart, the filling is what mom taught me years ago.

Pastry
2 cups plain flour
pinch of salt
1 1/2 cups boiling hot water (the recipe I got was typically greek – it said 1 glass of water! Glass, what’s a glass? A tall glass? A wine glass? A tumber?)
1/2 cup olive oil (or 3/4, again I had to translate the glass thing… 1/2 a glass of olive oil is roughly 1/2 to 3/4 cups apparently… at least by my numerically challenged calculations)
Place all ingredients in a food processor and turn it on. It’ll knead itself. Let it cool a while before turning out onto a floured surface.
Filling
500g frozen spinach (or the equivalent in fresh spinach which I’m too lazy to use)
1-2 leeks
dill. Plenty of it. I use those small tubes from the supermarket and use the whole thing. 
2-3 eggs
feta cheese cut into cubes. (same applies: plenty of it)
I defrost the spinach, strain and squeeze the excess water out of it and put it in a bowl. Chop up and lightly brown the leek in a frying pan, let it cool a bit and add it to the bowl. Squeeze in the dill (or chop it up and add it if you’re one of those annoying ‘all fresh’ kind of people). Cut up and add the feta. Gently beat the eggs and add them. Mix it all together. 
Line your baking tray with baking paper. If you’re good enough to roll out half the pastry into one big sheet you can then deposit into the baking tray without it breaking, stretching or folding onto itself, then go ahead and do it that way – show-off.
If you’re like me (useless), put half the pastry in the middle of the tray and then use your fingers to spread it out till it covers the entire surface and even up the sides a little bit.
Spread the filling all over it.
Then comes the fun part… roll out the pastry and put it on top. If you can do it in one piece then, wow, you win a cigar. If not, do what I do and just roll out bits and pieces and do a patchwork top. Your stomach won’t care.
Bake it in a moderate oven till its nice golden brown on top.

Enjoy.
Its great hot, warm and cold. I keep mine in the fridge and just grab a bit for breakfast, lunch and dinner.
No wonder I haven’t made it for that long. I made it once a week for a while and OD-ed on it.
z

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