HIRSCH’S – CRISPING IT UP WITH EAT GREEK!

Hirsch’s first virtual Kitchen Capers event brings together cooking enthusiasts from around South Africa.

A popular event on the Hirsch’s calendar has, since its inception a year ago, been their Kitchen Capers event that before COVID19 was held on a monthly basis in Hirsch’s shops in KZN, Gauteng and the Cape.  With lockdown measures in place at this time, the Hirsch’s PR team are joining forces with some of the well known restaurants and catering businesses around the country – many of whom have battled during lockdown – and holding fun and informative Zoom sessions with the chefs in these industries.

The first Hirsch’s Kitchen Capers Zoom event was held with Eat Greek, the well known catering business based  in Durban, with owner, Nick Papadopolous and chef Eric Edwards whipping up a deliciously crisp and flavoursome Spanakopita (Spinach pie) and the quintessential Greek salad in the state of the art Siemens kitchen at the Hirsch’s Umhlanga branch. They were helped, from a distance, by Hirsch’s PRO and cooking enthusiast, Lindsay Kleynhans.

Zoom guests may not have been able to taste the dish, but were left in no doubt of it’s unique crispness when it was sliced through. 

SPANAKOPITA 

  • spinach and feta cheese pies
  • 2 bunches spinach or 2 big bags washed spinach
  • 1 medium onion chopped in small cubes
  • 2 cloves of garlic crushed
  • 1/3 teaspoon dried mint
  • 3 tblspn olive oil
  • 1 level tsp salt( not too much as feta has a large salt content)
  • ½ tsp ground black pepper
  • 300grms feta cheese
  • Sheets phyllo pastry
  • 100g ghee for brushing
  • 10g sesame seeds

Method

  1. Place a medium pot of salted water on the stove to boil.
  2. Wash the spinach well through some cold water then thinly slice into small pieces. We use the whole spinach including the stalks. They take longer to cook so make sure that they are finely chopped.
  3. Blanche the spinach until soft transfer to colander and run through cold water to stop it from further cooking.
  4. In the same pot on a medium heat add your onions and saute for 3-4 minutes, then add garlic. Stir to avoid burning.
  5. Take the cooked spinach and squeeze excess water out with your hands. Add to the pot with your spinach and garlic and stir in well.
  6. Reduce your heat and allow all the water to boil away until the spinach is very dry.
  7. Add your dried mint and stir in.
  8. Transfer your mixture to a tray and spread out to allow to cool faster.
  9. Once cool crumble your feta cheese into it and mix well to incorporate
  10. Lay out one sheet of phyllo pastry on your cutting board and brush with ghee.
  11. Add a second sheet on top of of the first , brush with ghee and fold in half longways to form a long strip
  12. At the bottom of the strip place a serving spoon of mixture.
  13. Take the bottom right corner of the strip over the mixture and to the other side to form a triangle. Then fold up keeping the triangle shape then continue to fold up keeping the shape of the triangle.
  14. Brush with ghee and sprinkle with sesame seeds.
  15. Brush a baking tray with ghee, place the pie on tray and place in a pre heated oven at 180 degrees, cook until golden brown 15-20mins or in an airfryer on full heat for about half hour or golden brown.

Freezes beautifully and can be cooked from frozen. Will take a few minutes longer if frozen. 

The next one is with Chef Prince Sithole who has worked at some of the finest hotels in Africa. It will be on the 7th July at 11:00am. RSVP to shane@hirschs.co.za