Di’s Spanakopita – silverbeet or spinach pie
It seems that everyone makes Spanakopita a little differently. This one uses silverbeet instead of spinach, parsley instead of dill, oil instead of butter, and adds a touch of parmesan and lemon. Oh, and I think that a lot of ‘authentic’ recipes don’t use eggs. This Spanakopita is by no means the ‘true’ Greek spinach pie, but it certainly tastes great! Enjoy making this one or create one of your own!
- 1 bunch silverbeet, stems discarded, washed and chopped
- 1 tblsp salt
- 1 medium brown onion, finely diced
- 1 large garlic clove, finely chopped
- 1 tblsp olive oil
- 200g Greek feta, crumbled
- 200g good quality ricotta (fairly dry), crumbled
- 3 tbsps parmesan, grated
- 2 tblsp mint, chopped
- 2 tblsp parsley, chopped
- ½ lemon, juiced, rind finely grated
- 3 eggs, lightly whisked
- Salt and freshly ground black pepper
- 12 sheets fresh filo pastry
- ½ cup olive oil, for brushing
- Preheat oven to 180˚C (fan-forced). Spread chopped silverbeet in a large colander over a bowl and sprinkle with 1 tblsp salt. Leave for 15-20 minutes then rinse well, drain and squeeze out excess moisture (or wrap in a tea towel and wring dry).
- Heat 1 tblsp olive oil in a frypan and sauté onion and garlic gently until soft. Add the silverbeet and continue to cook, stirring, until just starting to wilt. Remove from the heat and set aside to cool.
- Combine the cheeses, herbs, lemon juice, rind and whisked eggs in a large bowl. Add the cooled silverbeet mixture and stir well. Add seasoning to taste.
- Place 2 sheets of pastry into a greased 24cm round or square dish, allowing it to overlap edges. Brush with olive oil. Repeat until base is lined with 6 sheets. Spoon mixture into dish evenly and fold in overlapping pastry. Arrange remaining pastry on top, brushing every second sheet with olive oil as before, making sure to oil the top layer. Tuck in overlapping pastry to seal the edges.
- Bake for 30-40 minutes or until pie is golden and top is crunchy.