Spanakopita Recipe

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Spanakopita Recipe Recipe


By Monish Gujral Published: July 5, 2015



    1. In a pan melt the butter and sauté garlic and onions with salt and black pepper.
    2. Add in the roughly chopped baby spinach and sauté for about 2 minutes
    3. Add in lemon juice
    4. Remove from heat and place it in a slotted pan to drain excess water
    5. In a bowl mix in feta, eggs, nutmeg and coriander. Add the cooked spinach.
    6. Mix well. The filling is done. Prepare the phyllo sheets Cut the sheets in neat squares keeping them a little damp with the help of a muslin cloth
    7. Brush with oil and add in chopped chives and oregano Put a tablespoon of the filling in the center of a phyllo square
    8. Now brush the edges with oil and fold into a neat triangle pressing the sides to seal the filling
    9. Heat the oven to 150o C and bake for 20 minutes till golden brown. Serve hot.

      First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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