Miguel's Spanish Kopita

The Living Room Ep 20 Recipes: Yia Yia's Filo Pastry
The Living Room Ep 20 Recipes: Yia Yia's Filo Pastry
You're watching The Living Room Ep 20 Recipes: Yia Yia's Filo Pastry Greek Yia Yia Mary shows Miguel how she makes her own filo pastry by hand, letting him in on her tips and tricks

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Greek Yia Yia Mary shows Miguel how she makes her own filo pastry by hand, letting him in on her tips and tricks
Air Date: 23 Jun 2017

Recipe by: Miguel Maestre

Prep Time: 20 minutes

Cooking Time: 20 minutes

Serves: 6


Yia Yia Mary’s Filo Pastry:

Spinach Filling:

Vegetable Garnish and Assembly:

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    Yia Yia Mary’s Filo Pastry
    1. In a bowl place the flour and salt and mix together
    2. In a jug add the water, olive oil, balsamic vinegar and combine.
    3. Make a well in the centre of the flour and then add the liquid mixture.
    4. With your hands combine the mixture until it becomes a dough.
    5. Roll the dough into a ball, cover the bowl with a towel and allow to rest for 20 mins.
    6. Separate the mixture into 2 even pieces.
    7. Place the first piece on a bench and sprinkle with a little flour. Begin to spread the pastry out flat with your hands as much as you can.
    8. Then using a rolling pin, roll into a thin layer about 5mm thick. If the pastry starts to stick to the rolling pin turn the pastry over, sprinkle with a little more flour and roll again.
    9. Repeat this process until you have a thin layer/sheet of pastry.
    10. Repeat this process for the remaining second piece.
    11. Keep the pastry covered with a damp cloth whilst preparing the filling.
    Spinach Filling
    1. Remove the stalks from the spinach and wash the leaves well.
    2. Using your hands, break the spinach into large pieces.
    3. Place the spinach into a bowl and sprinkle with salt, mix and set aside for 10 mins.This helps to draw excess water out of the spinach leaves.
    4. Squeeze the spinach as hard as you can to remove excess water and place in a bowl. Discard the excess water.
    5. Add shallots, dill, mint, parsley and mix well.
    6. Crumble the feta over the mixture and combine.
    7. Add the eggs, olive oil and combine.
    8. Add the flour and mix together well.
    9. Season with pepper. Keep in mind the feta is already salty so you may not need more salt.
    Vegetable Garnish and Assembly
    1. Using a mandolin or a sharp knife, slice the sweet potatoes and zucchini lengthways as thinly as possible.
    2. To soften the sweet potato, roast them in an 180C oven for 10 minutes. Alternatively put the sweet potato in a bowl with 2 tsp water, cover with cling film and cook in a microwave on high for 2 mins, then remove and leave to cool.
    3. Blanch the zucchini by covering with boiling water and leaving to sit for two minute until softened. Drain and set aside.
    4. Remove the central stalk of the kale, cutting the rest into thin strips.
    5. Preheat oven to 180C fan forced.
    6. Grease a large round 30cm baking dish and then lay flat the first piece of the pastry. Trim the pastry to fit into the baking dish.
    7. Spread the spinach filling evenly across the filo pastry base.
    8. Drain any liquid from all the vegetables, pat dry on kitchen paper and then season well.
    9. Stack a slice of sweet potato, zucchini, kale and a strip from the remaining piece of pastry on top of each other then, starting from one end, roll into a spiral. Put in the middle of the tart.
    10. Layer up another pastry and vegetable stack, then wrap these around the spiralled veg in the centre. Continue until the tart is full and you have created a rose effect. Brush the tart with olive oil.
    11. Bake in the centre of the oven for 40-45 minutes until the vegetables are tender and the filling has set.
    12. Remove from the oven and leave to cool for ½ an hour before cutting to allow the spanakopita to settle. Serve warm or cold.

    Notes: For further information on Yia Yia Mary, her cookbook, Yia Yia’s Kitchen Secrets, and Little Darling’s Kitchen visit: littledarlingskitchen.com.au

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