Prep time: 5 minutes
About this recipe
Despite all of the meze misfortunes I encountered earlier in my life when I tried to recreate a restaurant style meze for one, courtesy of the then ‘3 for £5’ offer M&S meze deal, I have to admit that I warmed to the baby feta and herb parcels. In other words, their gyoza-looking take on the classic spanakopita. My version is traditional Greek meets traditional British fare. And really, crumpets are good holey homes for most things but they are very hospitable to the classic spinach-feta mix. Because of the super speediness of this recipe, untraditionally, I give the spinach a quick blast in the microwave to get its ironness going, which helps it to stand up against the brininess of the feta. Spanakopita does not often form part of the typical Greek Cypriot restaurant meze these days, so here you can indulge in a meze for one (just like in my story here).
- 2 crumpets
- 100g baby spinach leaves
- Two thin spring onions, tops only
- 1 teaspoon chopped fresh flatleaf parsley
- 60g feta
- Freshly ground pepper
- Lightly toast the crumpets, using either the toaster or the grill (you’ll be using the grill later, so heat it now to medium-high anyway).
- Arrange the spinach leaves on a microwaveable plate and cook on high for 30 seconds. Add the spring onion tops and cook for a further 10 seconds.
- Put the spinach, spring onion tops, flatleaf parsley and 50g of the feta into a food processor. Add a few grinds of black pepper. Blitz until the mixture is a spreadable consistency.
- Top the crumpets with the spinach and feta mix, dividing equally between the two. Crumble over the remaining feta. Sit the crumpets on a tray and place under the grill for around 8 minutes, until the creamy white little pieces of feta are flecked with golden brown.