Wealden Times | WT210 | August 2019 | Restoration & New Build supplement inside

Courgette Spanakopita
Serves 6 Prep Time: 40 mins + overnight resting
• 1kg courgettes (grated)
• 2 tsp salt
• 50g grated cheddar
• Salt and freshly ground
pepper for seasoning
• 1 tsp Nigella seeds
• 1 beaten egg
•
For the filo pastry:
• 100g flour
• 50ml hot water
• 30g of hot smoked
rapeseed oil
• 5g salt
Courgette Preparation:
1Grate the courgettes
and sprinkle with salt.
Cover with a tea towel and
leave overnight in a colander
with a bowl underneath.
2The next day, submerge
the courgettes in water
to rinse the salt from them.
Then gather in a clean tea
towel and ring out to get
rid of any moisture. Mix
the courgettes with salt and
pepper and grated cheddar.
Method to make filo pastry:
Place the flour, hot water,
hot smoked rapeseed
oil and salt into a mixer
or bowl and stir until
incorporated, then knead
for 5 mins. Cover and rest
overnight in the fridge
Assembling the spanakopita:
1Take the filo pastry
and roll out as long
and thin as possible. Then
using heavily floured hands
stretch and manipulate the
pastry so it is paper thin.
2Make a sausage shape
of the courgette filling
along one end of the pastry
and roll away from you.
Taking the long filled sausage
of courgette stuffed filo,
carefully roll into a flat spiral
and place on a baking tray.
To cook:
Brush with the beaten
egg and sprinkle the
nigella seeds over the top.
Bake for 45 minutes at
180°C slice and serve.
113 wealdentimes.co.uk