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'Spanakopita' risoni
'Spanakopita' risoni
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Silverbeet shines bright in this recipe, destined for stardom.
Ingredients:
  • 375.00 ml dried risoni
  • 1 bunch silverbeet
  • 56.88 gm extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 2 green onions, thinly sliced
  • 125.00 ml pitted green Sicilian olives, halved lengthways
  • 2 tsp lemon zest
  • 42.00 gm lemon juice
  • 40.00 ml roughly chopped fresh dill
  • 40.00 ml chopped fresh flat-leaf parsley
Instructions:
  • Prepare the risoni as directed on the packet until it's tender, then drain thoroughly.
  • Prepare the silverbeet by separating the leaves from the stems and shredding the leaves.
  • In a large frying pan over medium-high heat, sizzle garlic and green onion in oil until the garlic edges begin to turn golden. Stir in silverbeet leaves and cook for 4 to 5 minutes until they start to wilt.
  • Combine the risoni, olives, lemon zest, lemon juice, dill, parsley, and feta in a pan. Season generously with salt and pepper. Give everything a good toss to mix well. Serve and enjoy!

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