From the Kitchen: Spanakopita

Now that it’s officially Springtime and we can look ahead to warmer weather, the kitchen team are revising the menu planning to reflect the change in season. They work hard to support the health of the residents, or Brothers as they are known here, through nutrition and to create balanced, healthy and enjoyable meals. Daily treats or puddings are also available!

Our Sous Chef has shared a recipe that is very popular with the Brothers at suppertime in the spring and summer. He has been working with the Charterhouse for three years and has a particular speciality in pie making so this is a recipe close to his heart. Other popular pies here include chicken, leek & ham, steak & mushroom and apple pie, the Brothers enjoy both traditional British and international cuisine.

Spanikopita is thought to have originated in Greece over 400 years ago and is similar to Turkish Ispanakli, so perhaps as well as being delicious it also reminds everyone of summer holidays! As with many recipes regularly used here at the Charterhouse, it is adapted slightly to reflect the tastes of the Brothers, so this is more of a Charterhouse Spanakopita than a traditional one.  Supper is served in the Great Hall from 18:00 and is finished by 19:30, it’s not as formal as lunch and Brothers can come in at any point rather than having to arrive promptly at a set time.

Spanakopita

1 roll of filo pastry

400g wilted Pousse baby spinach

4 roasted garlic cloves

1 white Spanish onion, finely chopped

300g feta cheese crumbled

3 eggs

1 bunch of Flatleaf parsley finely chopped (other herbs e.g. dill and oregano can be added according to preference)

Salt & pepper to taste

Olive oil

• Preheat the oven to 175° C or gas mark 7.
• Brush the base and sides of an 8-inch baking tin with olive oil, line with silicon waxed grease-proof paper, and then bush oil over the paper as well.
• Chop and sweat the onions add the roasted garlic and ensure the spinach is wilted and drained and leave both to cool.
• In a bowl combine the crumbled feta, wilted spinach, cooled cooked onion and garlic and the chopped herbs and season.
• Beat the eggs and add to the ingredients combined in the bowl.
• Carefully unroll the filo pasty and lay out on a clean damp tea towel, keeping it covered with another clean damp tea towel to stop it drying out.
• Line the baking tin with two sheets of filo pastry, then add in some of the mixture from the bowl and continue to layer ensuring that your top layer is the last two remaining sheets of filo and then brush the top with olive oil.
• Bake for approximately 40 minutes in the oven until the pasty looks crisp and golden.
• Serve warm or cool with salad or, as our Brothers often prefer, cooked vegetables.