Sophia Lindop’s Spanakopita, so easy to make and a great partner for NUIBA First Post 2019…

Sophia Lindop’s Spanakopita

Recently Sophia Lindop did a ‘tour around the world’ on her Facebook page. I could not decide which of her dishes were the best. She says “Spanakopita, said to have been introduced to Greece by the Turks when they occupied the country more than 400 years ago. It is something that I prepare often and, in many forms,, phyllo pastry being one of my guilty pleasures.”.

Sophia Lindop’s Spanakopita

Serves 4

You will need
About 3 tbsp olive oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
400 g fresh baby spinach, washed and roughly chopped
Zest of 1 lemon
Salt and pepper
A pinch of nutmeg
1 tsp smoked chilli flakes
2 wheels of goat’s feta
8 sheets of phyllo
About 80 g melted butter

Sophia Lindop

Method
Preheat the oven to 200°C.
Heat the olive oil in a skillet. Fry the onions over a medium heat until they begin to brown. Add the garlic and fry to release the flavours before adding the spinach. Cook until all the spinach has wilted. Place in a sieve over a bowl and drain of excess liquid. Allow to cool.
Using your hands, squeeze the spinach to ensure that the mixture is as dry as possible. Add the zest, salt lightly and add pepper, nutmeg and chilli flakes. Crumble the feta cheese into the bowl and mix well.
Lay a sheet of phyllo on a work surface and brush with butter. Top with another layer and brush with the butter. Now add another sheet, overlapping at the end, brush and continue until there is one sheet left. This sheet you add on top of the last one and brush again with the melted butter.
Place the filling in a long sausage shape on the pastry closest to you leaving 5cm free on either side. Now begin to roll into a long sausage shape, brushing with butter after every roll, until done. Roll inwards from one side and keep rolling to form a coil. Don’t worry if it breaks, just keep going. Place on a sheet of baking paper on a baking tray and bake until golden brown.

NUIBA First Post 2019

Now for the wine. I love a good Sauvignon Blanc Semillon Blend. If a majority of Sauvignon Blanc, the Semillon adds a touch of gravitas. In the reverse, the Sauvignon Blanc spritzes up the Semillon. Suzanne Coetzee’s NUIBA First Post 2019 is a gem. With a touch of age on it. Grapes from the Devon Valley in the Stellenbosch Wine Appellation. The blend is 65% Semillon with the balance of Sauvignon Blanc. Basket Pressed with the Semillon fermenting in French Oak Barrels and maturing for 7 months. Sauvignon is tank fermented.

Suzanne Coetzee of NUIBA Wines

In the glass the wine is a pale-yellow straw colour with green flashes. Generous ripe fruit aromas, white fleshed peaches, grassy undertones. The palate shows lively green apple & citrus with a soft mid-palate. Refreshing finish. Fabulous Sauvignon fruit, sweet limes, melon, mango. The Semillon gives it weight in the palate and well-integrated oak, to add a rich creamy taste.

To order this delicious wine – CLICK HERE

Sophia is about to launch her latest book Going Home, pre-order – CLICK HERE

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