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How to make Spanakopita

Yield = 8
Prep time: 0:45
Cook time: 0:40
Total time: 1:25

Ingredients

  • 1 tablespoon 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
  • 2 tablespoons finely chopped dill
  • 2 teaspoons finely grated lemon rind
  • 12 sheets filo pastry
  • 1/2 cup (125ml) olive oil, extra
  • 1 teaspoon cumin seeds
  • Greek salad, to serve

Method

  • Step 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.
  • 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.