There is very little vegetables growing in my vegetable garden at the moment other than silverbeet and parsley.
So the recipe this weekend is:
Spanakopita is a traditional Greek dish using spinach or silver beet with cheese and herbs, enveloped by crispy, flaky filo pastry.
Ingredients (serves 6)
- 1/4 cup (60ml) olive oil
- 1 onion, finely chopped
- 1 bunch shallots (spring onions), finely chopped
- 2 garlic cloves, crushed
- 1.2kg baby spinach or silverbeet (I used silverbeet)
- 2 tbs chopped dill (no dill so used parsley from my garden)
- 250g feta cheese, crumbled
- 150g full-fat ricotta cheese (didn't have any ricotta so substituted tasty cheese)
- 3 tbs grated kefalotyri or parmesan cheese
- 4 eggs, lightly beaten
- 1/2 tsp grated nutmeg
- 12 sheets filo pastry
- 120g butter, melted
- Heat oil in a frypan, then add onion, shallots and garlic. Cook for 1 minute until softened, then add spinach and half the dill. (If using silverbeet, remove leaves, and chop before adding; discard stalks). Cook, stirring, over low heat for 1-2 minutes or until spinach has wilted. Drain in a colander and cool, then combine with cheeses, egg, nutmeg, salt and pepper.
- Preheat oven to 180°C. Brush a 2 1/2-litre baking dish with butter. Lay one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets. Spread cheese/spinach mixture over top. Cover with remaining filo, brushing each sheet with butter. Trim excess pastry with kitchen scissors and tuck edges into sides of dish. Brush top with butter.
- Bake for 45 minutes or until golden. Rest for 10 minutes.