SPRING BRITISH SPANAKOPITA WITH BRIE
SERVES: 4
PREP/COOKING TIME: 1 HOUR 10 MINS
*Allergens: Nuts (hazelnuts), Milk, Wheat (Gluten), Sesame seeds
INGREDIENTS Spanakopita: 200g
METHOD 1. Steam the spinach for 4 minutes, then place into ice water to chill for 1 minute. 2. Once chilled, drain and squeeze 3. Preheat vegetable oil in a pan over medium heat, then sweat the onions and garlic for 5 minutes. Remove from the heat and set aside. 4. On a chopping board, roughly chop the spinach, dill, and parsley. 5. Add the spinach mix to a large mixing bowl along with the onions, garlic and Cricket St Thomas Brie. Season with salt and mix gently until combined, then set aside. out all the moisture from the spinach. Set aside. 6. Lay out the filo sheets and brush the first 4 sheets with olive oil on one side. Layer them in a tray (30cm L x 15cm W) to line the base. 7. Add the spinach mixture into the tray, spreading it evenly. 8. Brush the remaining 4 filo sheets with the remaining oil and layer them on top. 9. Sprinkle with flaked salt, white sesame seeds and nigella seeds. 10. Bake at 160°C for 25–30 minutes until golden brown. 11. Remove from the oven and leave to chill completely. 12. Once cool, portion into 4 pieces. Cover, label, and refrigerate until needed. To make Mint Pesto: 1. Pulse all ingredients except the herbs for one minute, then add the herbs and blend on high speed until smooth before refrigerating. To Finish: 1. Warm spanakopita slice in the oven for 4 minutes at 180°C. 2. Add the mint pesto to one side of the plate, using the back of a spoon spread the pesto from left to right. 3. Remove warm spanakopita and place next to pesto. 4. Ready to serve.
Cricket St. Thomas Brie (with the rind)
270g
Filo pastry
2kg
Baby spinach Spanish onion
250g
25g
Garlic
100g
Parsley
10g
Dill
40ml 15ml
Olive oil
Vegetable oil
8g 1g 2g 2g
Salt
Flaked salt
Nigella seeds
White sesame seeds
Mint Pesto: 15g
Mint (picked leaves) Hazelnuts (toasted) Parsley (picked leaves)
35g
5g
1
Lemon (juice only)
10ml 10ml
Vegetable oil
Olive oil
2g
Table salt
Available in 135g, 1.1Kg RW & 2.3Kg RW
| CRICKET ST THOMAS - SEASONALLY BRITISH MENUS 6
ISSUE N 0 3 2025 | 7
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