Spanakopita

Recipes / Vegetarian

For something the whole family will love, serve up this classic Greek pastry dish, made with silverbeet, cheese and flaky filo pastry.

Recipe «Spanakopita» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp olive oil, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 1 bunch silverbeet, white stems removed, coarsely shredded, 400g fresh ricotta , 200g feta, crumbled, 1/4 cup finely grated parmesan, 2 spring onions, trimmed, thinly sliced , 4 Coles Brand Australian Free Range Eggs, lightly whisked, 2 tbsp finely chopped dill, 2 tsp finely grated lemon rind, 12 sheets filo pastry, 1/2 cup olive oil, extra, 1 tsp cumin seeds, Greek salad, to serve.

Ingredients:

  • 1 tbsp olive oil 
  • 1 brown onion, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 bunch silverbeet, white stems removed, coarsely shredded 
  • 400g fresh ricotta 
  • 200g feta, crumbled 
  • 1/4 cup finely grated parmesan 
  • 2 spring onions, trimmed, thinly sliced 
  • 4 Coles Brand Australian Free Range Eggs, lightly whisked 
  • 2 tbsp finely chopped dill 
  • 2 tsp finely grated lemon rind 
  • 12 sheets filo pastry 
  • 1/2 cup olive oil, extra 
  • 1 tsp cumin seeds 
  • Greek salad, to serve 

Instructions

  1. Preheat oven to 180C. Grease a 20cm x 30cm slice pan. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 mins or until onion softens. Add the silverbeet. Cook, tossing, for 5 mins or until silverbeet wilts. Set aside for 15 mins to cool.
  2. Combine silverbeet mixture, ricotta, feta, parmesan, spring onion, egg, dill and lemon rind in a bowl.
  3. Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel to prevent it drying out. Brush 1 filo sheet with extra olive oil. Top with another sheet and brush with oil. Repeat until you have a stack of 6 sheets. Repeat to make a second filo stack.
  4. Line prepared pan with 1 filo stack, allowing sides to overhang. Spoon the silverbeet mixture over filo. Top with remaining filo stack. Trim filo edges, leaving 3cm overhanging. Fold over filo to enclose. Use a knife to score pastry diagonally. Sprinkle with cumin seeds.
  5. Bake for 30 mins or until golden. Set aside to cool for 5 mins. Serve with salad.