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Spanakopita
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Prep Time:
45 minutes
45 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
85 minutes
85 minutes
Family-friendly Greek spanakopita: Flaky filo pastry filled with cheesy silverbeet goodness.
Ingredients:
- 1 brown onion, finely chopped
- 1 bunch silverbeet, white stems removed, coarsely shredded
- 400g fresh ricotta
- 200g feta, crumbled
- 2 spring onions, trimmed, thinly sliced
- 4 Free Range Eggs, lightly whisked
- 40.00 ml finely chopped dill
- 2 tsp finely grated lemon rind
- 12 sheets filo pastry
- 125ml olive oil
- 1 tsp cumin seeds
- Greek salad, to serve
Instructions:
- 1. Preheat oven to 180C. Grease a 20cm x 30cm slice pan. 2. Heat oil in a frying pan over medium heat. 3. Sauté onion and garlic for 5 minutes until onion softens. 4. Add silverbeet and cook for an additional 5 minutes until wilted. 5. Allow the mixture to cool for 15 minutes before moving on.
- Mix together the silverbeet mixture, ricotta, feta, parmesan, spring onion, egg, dill, and lemon rind in a bowl.
- Lay the filo sheets on a tidy surface. Layer them with a dry tea towel followed by a damp tea towel to keep them moist. Brush one filo sheet with additional olive oil, layer another sheet on top, and repeat the process until you have a stack of 6 sheets. Repeat to create a second stack of filo sheets.
- Prepare the pan by lining it with 1 filo stack, leaving the sides to overhang. Spread the silverbeet mixture over the filo. Place the remaining filo stack on top. Trim the filo edges, leaving a 3cm overhang. Fold the filo over to enclose the filling. Score the pastry diagonally with a knife and sprinkle with cumin seeds.
- Bake until golden brown, then allow it to cool for 5 minutes before serving with a side of salad.