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Spanakopita
Greek food is simple, robust and flavourful, as demonstrated by this classic combination of spinach, fetta and filo.
ingredients
1 bunch silverbeet, washed and trimmed
½ cup extra virgin olive oil
1 bunch shallots, sliced
1 small bulb fennel, thinly sliced
1 cup chopped silverbeet stems
1 cos lettuce, sliced thinly
1 oak leaf or mignonette lettuce, sliced thinly
3 tablespoons chopped parsley
salt and pepper
250g fetta, grated
500g creamed cottage cheese
½ cup grated parmesan
6 eggs, beaten
50g butter, melted
12 sheets filo pastry
method
Preheat oven to 180°C
Plunge the spinach into a little boiling water, then drain. Squeeze out excess water and chop roughly.
Heat the oil in a pan. Add the shallots and cook for 2 minutes. Add the fennel and silverbeet stalks and continue to cook for 15 minutes. Add the lettuce and cook until wilted then add the cooked spinach and chopped parsley. Season with salt and pepper and cook for a further 10 minutes. Remove from heat, drain in a colander and allow to cool.
Add the fetta, cottage cheese, parmesan and beaten eggs to the spinach mixture and combine. Check again for seasoning.
Brush an ovenproof dish 35 x 20 with a little melted butter.
While working with filo pastry keep it covered with a damp cloth. Brush a sheet of filo with melted butter and lay it in the bottom of the greased dish. Repeat until you have 6 layers.
Spoon the spinach mixture into the dish and then cover the top with another 6 layers of filo, each one brushed with melted butter as before. Brush the top with melted butter. Trim the excess pastry and tuck into the sides. Score the top in a diamond pattern. Bake in the oven for 45 to 60 minutes.
Serves 6
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