Hugh Fearnley-Whittingstall’s Corner Shop Spanakopita

The Meat Eater has been complaining that since I became a student, all I cook is oven chips. This is a little harsh, but not entirely untrue, so I made an effort and looked for some recipes to cook this week. Tonight’s effort was HFW’s version (called ‘Corner Shop Spanakopita’ because a friend challenged him to make something using only ingredients he could find in his local shop) of Spanakopita (taken from his River Cottage Veg Every Day! cookbook), a Greek dish usually made with filo pastry, onion, spinach, feta cheese and spices. Hugh’s version was near enough identical except it was made with puff pastry, not filo. The other ingredients were onion, frozen spinach, goat’s cheese, cumin, thyme and eggs (well, there would have been eggs in it if I’d remembered to add them).

I would type out the whole recipe but Hugh waffles on in his cookbook (which probably isn’t much of a surprise) so if you want the recipe, you’ll have to buy it.

In the meantime, here are a couple of pretty pictures.



Here’s a blog post from another Spanakopita recipe (and the full recipe is there), a recipe I prefer to this one.

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