A delicious spinach pie recipe from Irene Matys’s latest cookbook, “My Cypriot Table,” features layers of spinach, cheese, and flaky phyllo pastry. Working with phyllo dough may seem daunting at first, but Matys reassures that imperfections are easily hidden by the layers. Her advice includes thawing the dough in the fridge, unrolling it only when necessary, and keeping it covered with a damp towel to prevent drying out.
Matys recommends serving the pie with talatouri sauce, akin to tzatziki, and a refreshing salad of spring greens, red onion, and lemon vinaigrette. For brunch, pairing it with a fried egg is a delightful option. The article also includes instructions for making Matys’s family recipe and her mom’s lamb-infused variation.
Spanakopita, a beloved dish in Greek and Cypriot culture, features a blend of halloumi and feta cheeses with fresh parsley, wrapped in buttery phyllo layers. This pie can be prepared in advance and refrigerated before baking, making it a convenient option for gatherings. If leftovers are rare, simply reheat the pie in the oven to restore its crispiness.
For a lamb twist, the recipe suggests adding ground lamb seasoned with cumin. The article outlines the ingredients and preparation steps, guiding readers through creating this savory and crispy pie. The recipe serves 6 to 8 and is a delightful addition to any meal.