Spanakopita bento

I have been out of the bento blogging running for a while, but here I am, ready to jump on that train again.

I might post of few of the bentos I made for the last two months. But before looking back it's more interesting to look ahead and more particularly look at today's lunch. :o)



Inspired by Blorgie1's mouthwatering Spanakopita snail bento picture, I decided to give that Greek pastry a try. Googling the name for recipes lead to many posibilites and variations, and unable to choose the "right one", I opted for making my own version of it. It's probably not traditional (nor very greek for that matter) but in the end, it's the taste that matters.

I have to admit however that I made the triangle just for the bento and haven't tasted it yet, but the filling was good in itself (yep, I'm the type of girl that can't help snacking on whatever she's making), so baked and wrapped in filo it can only be better :o)

P.'s bento for the day consists of a spanakopita triangle, two skewers composed of cherry tomatoes, smoked duck and mozarella, a grilled chicken sausage, vitelotte mash in a lilac cup, cucumber baran and beetroot sprout. The fruit section has a selection of mainly dark fruits : blueberries, grapes, strawberries, kiwiberries, nectarine, clementine and plum. I also added a mini blackberry macaron for sweetness.

How to Spanakopita, the BentoBliss way :o) :

The following ingredients make 4 triangles

* 250g fresh spinash
* 100g greek feta
* 100g mascarpone (I wanted ricotta but didn't have any available)
* 2 spring onions
* 2 garlic cloves
* 50 g of melted butter and 1 TBS of olive oil
* 8 filo sheets
* 1 egg
* 1 tsp chopped mint
* chopped parsley
* salt, pepper, nutmeg

Pre-heat the oven to 200°C.
Blanch the spinach, drain, squeeze the excess water out of it and chop it up.
Chop the spring onions and fry them shortly in a pan. They have to be a bit tender but not brown.
In a large bowl, mix together the spinach, the onion, the crumbled feta, the mascarpone and the herbs and spices.
Beat the egg lightly (as you would for making a scrambled egg) and add it to the mixture.
Take your filo sheets and lay the first sheet open, brush the butter/olive oil mix on the sheet and cover with a second sheet. Repeat until putting the forth sheet on top.
Cut the sheet in half lengthwise, add a fourth of the spinach mix on the bottom of filo rectangle and twist it into a triangle. It's the same method as for making briouats, see the pic below on how to do this.



Repeat the same procedure with the remaining 4 sheets to have 4 triangles in total.
Put the triangles on the baking tray lined with baking parchment paper, and bake them in the oven until the colour golden brown. The exact time depends on your oven, in my case, it took about 20 minutes.




Spanakopita bento #2 - 08.03.2010


My bento for today, has roughly the same ingredients as the one Sweetie got. I just left out the duck skewers for me and replaced the chicken sausage by surimi & tzatziki rolls.

2 comments:

Lil'chan said...

Hey! Willkommen zurück ;)

Freut mich wieder einmal etwas von dir zu hören ^-^
Dein Bento sieht wirklich super lecker aus!! Ich liebe es, wie du die Blüten in dein Bento hineingibst und mitisst. Ich weiß leider nicht, welche Blüten essbar sind =/
Ich hoffe es hat so gut geschmeckt, wie es aussieht!

Ceinwyn said...

Danke :o)
Es freut mich auch züruck zu sein. Der Bento war sehr lecker. Diese Veilchen wurde in Supermarkt gekauft, aber auf diese Seite kannst du sehen welche anderen Blüten essbar sind. :o)