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Spanakopita star with capsicum salsa
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Prepare the filling in advance for a delicious and efficient meal prep.
Ingredients:
  • 2 bunches (about 1.2kg) silverbeet, trimmed, white stems removed, leaves washed
  • 1 large onion, finely chopped
  • 40.00 ml fresh continental parsley, chopped
  • 80.00 ml fresh dill, chopped
  • 40.00 ml fresh mint, chopped
  • 1 lemon, rind finely grated
  • 300g low-fat fresh ricotta
  • 75g feta, crumbled
  • Pinch of nutmeg
  • 5 eggs, lightly whisked
  • 10 sheets filo pastry
  • 150g roasted red capsicum, finely chopped
  • 40.00 ml parsley, chopped
  • 9.20 gm extra virgin olive oil
Instructions:
  • Warm up a large frying pan over high heat. Sauté the silverbeet in multiple batches, stirring occasionally, for 2-3 minutes. Remove from pan and let it cool on a plate.
  • In a large non-stick frying pan over medium heat, heat the oil until shimmering. Sauté the onion until soft, about 5 minutes, then add the garlic and cook for 1 more minute. Let cool before using.
  • Press out the extra water from the silverbeet, finely chop it, and combine it in a big bowl with the cooled onion mix, herbs, lemon zest, ricotta, feta, nutmeg, and egg. Mix thoroughly until everything is well blended. Season to taste.
  • Preheat the oven to 180C/160C fan forced. Lightly coat a 28cm (base measurement) pie dish with oil. Lightly spray one sheet of filo with olive oil. Layer it in the dish, then repeat with 4 more sheets, crisscrossing to cover the base. Fill with the mixture and smooth the surface with a spoon.
  • Spray 1 filo sheet with olive oil, then place it over the filling. Repeat with the remaining 4 filo sheets, layering at different angles to cover the top. Tuck the edges inside the tin, then use a sharp knife to score the top layers into 8 wedges creating a star diamond pattern. Finally, spray generously with olive oil and bake for 30-35 minutes until golden brown.
  • Mix the roast capsicum and herb salsa ingredients in a small bowl. Spoon some of the salsa over the pie and serve the rest on the side.

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