Going Greek: Spanakopita Time

September 13, 2013 2 Comments

The garden is overflowing with silver beet and chard – no better way to start using it in bulk than to make one fantastic Spanakopita


What you will need

  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1.2kg baby spinach or silverbeet (or two large bunches)
  • 2 tbs chopped dill
  • 250g feta cheese, crumbled
  • 150g low-fat ricotta cheese
  • 3 tbs grated parmesan cheese
  • 4 eggs, lightly beaten
  • 1/2 tsp grated nutmeg
  • 12 sheets filo pastry
  • 120g olive oil spread, melted

What you need to do

  1. Heat oil in a large frypan. Add onion and garlic and cook for 1 minute until softened,
  2. If using silverbeet, remove leaves, and chop before adding; discard stalks
  3. Add spinach/silverbeet and half the dill. Cook, stirring, over low heat for 1-2 minutes or until
    spinach/silverbeet has wilted.
  4. Drain in a colander and cool.
  5. Combine cheeses, egg, nutmeg, salt and pepper in a separate bowel
  6. Once spinach has cooled, mix together with cheese and egg mixture
  7. Preheat oven to 180°C.
  8. Line a 2 1/2-litre baking dish with baking paper and brush with melted olive oil spread
  9. Lay down one sheet of filo onto the baking paper, brush again. Repeat with 5 more sheets. Spread cheese and spinach mixture over the top. 
  10. Cover the remaining filo, brushing each sheets with butter.  Trim excess pastry with kitchen scissors and tuck edges into sides of dish. Brush top with butter and score in diamond patterns.
  11. Bake for 45 minutes or until golden. Rest for 10 minutes.
  12. Serve remaining dill on top of the spanakopita

Note: Silverbeet takes slightly longer than spinach to wilt

Serves 6-8 people

Recipe adapted from


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