Transport your tastebuds to Greece with this easy spanakopita. The combo of herbs, cheese and crispy golden pastry is simply irresistible. Make it for your next picnic or family lunch!
Serves88
Cook time40 mins40 minutes
Prep time25 mins25 minutes, (+ 20 mins cooling time)
(+ 20 mins cooling time)
Ingredients
1 tbs 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 (20g) finely grated parmesan
2 spring onions, trimmed, thinly sliced
4 Coles Brand Australian Free Range Eggs, lightly whisked
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. 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.
Step 2
Combine silverbeet mixture, ricotta, feta, parmesan, spring onion, egg, dill and lemon rind in a bowl.
Step 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.
Step 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.
Step 5
Bake for 30 mins or until golden. Set aside to cool for 5 mins. Serve with salad.
