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Spanakopita Spinach Pastry https://www.metro.ca/userfiles/image/recipes/spanakopita-feuilletes-epinards-1518.jpg PT1H00M PT1H00M PT2H00M
Mix flour and butter in a glass bowl and whisk in milk. Microwave sauce 1 minute at maximum power. Stir and cook another minute at 70% power. Cool, then stir in eggs one at a time until sauce is smooth and creamy. Set aside. Meanwhile, thaw and drain spinach in a colander, pressing down to remove excess water. Heat oil in a saucepan and add green onions, spinach and dill. Season with salt and pepper and simmer for 5 minutes. Add Parmesan, mixing well. **Feta can be substituted for Parmesan. Cut phyllo dough in two. Roll the dough out into two 8 1/2» x 10 1/2» (20 cm x 25 cm) rectangles and line the bottom of a baking pan with one. Spread spinach mixture over dough and cover with second rectangle. Crimp edges all around pan. Make 1'' (2 cm) cuts. Baste top crust with egg white and bake 40 minutes in a 400°F / 200°C. Serve with egg sauce.
6
2 Tbsp. (30 mL) flour 2 Tbsp. (30 mL) butter, melted 3 eggs 1 cup (250 mL) milk 1 1/2 lb (680 g) frozen spinach, chopped 2 Tbsp. (30 mL) olive oil 3/4 cup (190 mL) green onions, chopped 2 Tbsp. (30 mL) dried dill 3/4 cup (190 mL) grated Parmesan 1 frozen phyllo 1 egg white
Spanakopita Spinach Pastry

Spanakopita Spinach Pastry

Rate this recipe
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6
servings
1:00
Preparation
1:00
COOKING
2:00
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    flour
    Flyer Deal  (1)
    MÉLANGE DE FARINE IRRESISTIBLES SANS GLUTEN | IRRESISTIBLES GLUTEN FREE FLOUR MIX

    MÉLANGE DE FARINE IRRESISTIBLES SANS GLUTEN | IRRESISTIBLES GLUTEN FREE FLOUR MIX

    $4.99

    1 kg

  • 2 Tbsp.
    (30 mL)
    butter, melted
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    NOUVEAU
    BEURRE BIOLOGIQUE NATREL | NATREL ORGANIC SALTED BUTTER

    BEURRE BIOLOGIQUE NATREL | NATREL ORGANIC SALTED BUTTER

    $4.99

    SALÉ, 250 g

    BEURRE LACTANTIA | LACTANTIA BUTTER

    BEURRE LACTANTIA | LACTANTIA BUTTER

    $1.99

    125 g, VOIR VARIÉTÉS EN MAGASIN

  • 3
    eggs
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    Bonus 25 pts
    OEUFS BLANCS BURNBRAE | BURNBRAE WHITE EGGS

    OEUFS BLANCS BURNBRAE | BURNBRAE WHITE EGGS

    CALIBRE GROS, 6 UN.

    25 points Metro

    OEUFS BRUNS NUTRIOEUF | NUTRIEGG BROWN EGGS

    OEUFS BRUNS NUTRIOEUF | NUTRIEGG BROWN EGGS

    $3.49

    CALIBRE GROS, DOUZ.

    OEUFS BRUNS IRRESISTIBLES BIO | IRRESISTIBLES BIO BROWN EGGS

    OEUFS BRUNS IRRESISTIBLES BIO | IRRESISTIBLES BIO BROWN EGGS

    $5.99

    CALIBRE GROS, DOUZAINE

  • 1 cup
    (250 mL)
    milk
  • 1 1/2 lb
    (680 g)
    frozen spinach, chopped
  • 2 Tbsp.
    (30 mL)
    olive oil
    Flyer Deals  (2)
    HUILE DE NOIX SPECTRUM | SPECTRUM OLIVE OIL

    HUILE DE NOIX SPECTRUM | SPECTRUM OLIVE OIL

    $7.99

    HUILE DE SÉSAME, 375 ml, VOIR VARIÉTÉS EN MAGASIN

    HUILE D'OLIVE EXTRA VIERGE AURORA | AURORA EXTRA VIRGIN OLIVE OIL

    HUILE D'OLIVE EXTRA VIERGE AURORA | AURORA EXTRA VIRGIN OLIVE OIL

    $6.99

    750 ml

  • 3/4 cup
    (190 mL)
    green onions, chopped
  • 2 Tbsp.
    (30 mL)
    dried dill
    Flyer Deal  (1)
    RADIS EN FEUILLES | TOP RADISHES

    RADIS EN FEUILLES | TOP RADISHES

    2/ $3.0

    PRODUIT DES É.-U. ET/OU IMPORTÉS DU MEXIQUE OU PERSIL | PARSLEY OU PERSIL ITALIEN PRODUIT DES É.-U. ET/OU IMPORTÉS DU MEXIQUE

  • 3/4 cup
    (190 mL)
    grated Parmesan
  • 1
    frozen phyllo
  • 1
    egg white
    Flyer Deals  (3)
    Bonus 25 pts
    OEUFS BLANCS BURNBRAE | BURNBRAE WHITE EGGS

    OEUFS BLANCS BURNBRAE | BURNBRAE WHITE EGGS

    CALIBRE GROS, 6 UN.

    25 points Metro

    OEUFS BRUNS NUTRIOEUF | NUTRIEGG BROWN EGGS

    OEUFS BRUNS NUTRIOEUF | NUTRIEGG BROWN EGGS

    $3.49

    CALIBRE GROS, DOUZ.

    OEUFS BRUNS IRRESISTIBLES BIO | IRRESISTIBLES BIO BROWN EGGS

    OEUFS BRUNS IRRESISTIBLES BIO | IRRESISTIBLES BIO BROWN EGGS

    $5.99

    CALIBRE GROS, DOUZAINE

Imprimer ma sélection

Preparation

Mix flour and butter in a glass bowl and whisk in milk.

Microwave sauce 1 minute at maximum power. Stir and cook another minute at 70% power. Cool, then stir in eggs one at a time until sauce is smooth and creamy. Set aside.

Meanwhile, thaw and drain spinach in a colander, pressing down to remove excess water. Heat oil in a saucepan and add green onions, spinach and dill. Season with salt and pepper and simmer for 5 minutes. Add Parmesan, mixing well. **Feta can be substituted for Parmesan.

Cut phyllo dough in two. Roll the dough out into two 8 1/2» x 10 1/2» (20 cm x 25 cm) rectangles and line the bottom of a baking pan with one. Spread spinach mixture over dough and cover with second rectangle. Crimp edges all around pan. Make 1'' (2 cm) cuts.

Baste top crust with egg white and bake 40 minutes in a 400°F / 200°C. Serve with egg sauce.

Source : Metro

Wine and meal pairing

Delicate and light

Delicate and light

These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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