Strong Like Popeye

Superfood, spinach, enjoys a day of celebration this month.

National Spinach Day pops up its head on 26th March. This power-packed food was first cultivated in Persia over 2,000 years ago and certainly deserves its own holiday! These two recipes, one a portable snack, the other a speedy pie prove this leafy green is far more than just a salad base.

Savoury Spinach ‘Cookies’

These are essentially Greek-inspired savoury treats that taste like the classic dish Spanakopita, perfect for popping in lunchboxes. The key is squeezing the spinach absolutely bone-dry—use a tea towel to wring it out until no green water remains.

Ingredients (Makes 16–18):

250g frozen spinach, thawed and squeezed totally dry

150g self-raising flour

100g feta, finely crumbled

50g grated Parmesan or mature cheddar

2 large eggs, beaten

2 spring onions, finely sliced

1 tbsp fresh dill or mint, chopped

Zest of ½ lemon

Pinch of nutmeg, salt and black pepper

Method:

1. Preheat oven to 190°C (fan 170°C). Line a baking tray with greaseproof paper.

2. In a large bowl, mix the dry spinach (break up any clumps with your fingers), both cheeses, spring onions, herbs, and lemon zest.

3. Add the beaten eggs and stir to combine. Gradually add the flour, mixing until a stiff, slightly sticky dough forms.

4. Scoop tablespoon-sized balls, roll gently, and place on the tray, flattening slightly to 2cm thick.

5. Bake 18–20 minutes until golden at the edges and firm to touch. Cool on a wire rack—they crisp up as they cool.

Quick Spanakopita

If you haven’t tried Spanakopita, give this quick version a go! Traditionally made using layers of filo pastry, using ready-rolled puff pastry creates impossibly flaky, buttery pies with zero fiddling!

Ingredients:

1 ready-rolled puff pastry sheet

250g frozen spinach, thawed and squeezed dry

200g feta, crumbled1 onion, finely chopped

2 cloves garlic, finely chopped

1 tbsp fresh dill or parsley, chopped

2 medium eggs, beaten

Pinch of nutmeg (optional, but transforms it)

Method:

1. Preheat oven to 200°C (fan 180°C). Grease a small dish (roughly 6” x 6”).

2. Mix spinach, feta, onions, garlic, dill, nutmeg, and the beaten egg (reserve a little egg for a pastry egg-wash later) in a bowl.

3. Fill the greased baking dish.

4. Cut the pastry to size and place on top of filling in dish, making a hole in the centre for steam to escape.

5. Brush with remaining egg or milk if you prefer. Bake 20–25 minutes until deep golden and puffed.

6. Cool 5 minutes before removing. Keeps 3 days in the fridge and freezes brilliantly. If freezing slice before freezing.