Wednesday, October 21
Author: Liss Klemke | Filed Under: recipe, seasonalchallenge, vegetarian | at 10/21/2009 11:55:00 AM |
I've never been a fan of silverbeet (spinach). When I was a child, my Mum used to make Hunza (spinach and potato) pie. I really didn't (and still don't) like it. But I like spinach in other things, cob loaf with spinach dip and my favourite, spanakopita.
I used to make this when I had a vegetarian flatmate. It's a great one to be eaten hot or cold. Lunch, dinner or even a snack. It's not overpowering salty like hunza pie either. My kids LOVE it.
Spinach is in season right now, and you can pick it up most places for around $1 a bunch.. so now is a great time to be making spanokopita
This recipe makes two, or one really large one. It's great for BBQ's or dinners when you are catering for vegetarians too.. but the meat-eaters will love it too... promise! We eat one and freeze one, then I've got a back-up dinner for lazy or busy days, or one for a Sunday lunch.
1 packet filo pastry (from the fridge section, not frozen)
1 large bunch of silverbeet/spinach
2 onions (I like to use one red and one brown, but it's up to you and what you have!)
200 grams ricotta cheese
200 grams feta cheese
2 tb breadcrumbs
1/4 cup grated parmesan cheese
1/4 tsp nutmeg
1/4 tsp ground pepper
100 grams butter, melted
Cut all leaves off stalks of spinach, reserve soft stalks, and chop all in ribbons
thinly slice onions, saute in frypan with 2 tb olive oil, add 2 handfulls of spinach at a time until wilted, once all cooked and soft, set aside.
Preheat oven to 180 degrees c
In a bowl, crumble feta with a fork until in small pieces, add ricotta, eggs, pepper, nutmeg, breadcrumbs
Stir to combine
Add onion and spinach mix and set aside.
Open your filo pastry. You'll need to work at a fast-ish paste as it dries out quickly (you could lay it on top of a damp tea-towel if you feel you might get alot of interuptions). depending how big your baking dishes are, try and cut your filo to roughly the same size. ( cut mine in half)
Add your spinach/cheese mix and spread out evenly.
Butter and layer each sheet of the remaining filo and lay on top.
Either pre-cut your filo pieces (like below, makes it easier to dish out later)
Or, with the tip of your knife, mark out filo pieces and cut into it in some places to allow the spinach/cheese mix to vent.
Bake for 40 minutes, cool, and cut up. Yum.
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