Silverbeet pie

Silverbeet pie

Spanakópita

By
From
Lyndey and Blair's Taste of Greece
Serves
8
Photographer
Chris Chen

Spanakopita is one of the classics of Greek cuisine and is an important part of the Lenten menu. It can be made as a pie (as here) or as small triangles and served as part of a meze. We ate a delicious version at Gemelos Taverna.

Ingredients

Quantity Ingredient
375g filo pastry, about 22 sheets
2-3 bunches silverbeet, stems removed
1 tablespoon salt
1 bunch green onions, trimmed and cut into 5 mm slices
1/4 cup finely chopped dill
1/4 cup finely chopped mint leaves
200g feta, crumbled
3 eggs, lightly beaten
3/4 cup extra-virgin olive oil

Method

  1. If the filo is frozen, remove it from the freezer and place in the refrigerator the day before it is needed. Remove the filo from the refrigerator 30 minutes before starting the recipe.
  2. Finely chop the silverbeet, place in a large colander over a bowl and sprinkle evenly with the salt. Place a heavy weight on top – a large dinner plate topped with a few tins or jars works well – and leave for 1 hour to drain.
  3. Preheat the oven to 200°C (180°C fan-forced). Grease the base and sides of a 25 x 35 cm baking dish with a little oil and line the base with baking paper.
  4. Rinse the silverbeet thoroughly under running water, drain well and squeeze out as much water as possible. Place in a large bowl, add the green onions, dill, mint, feta and eggs and mix well. Season with salt and freshly ground black pepper, remembering that feta is salty and the spinach has been salted.
  5. Dampen a clean tea towel with water. Remove the filo from the packet, unroll carefully, cover with a large piece of baking paper and top with the damp tea towel. To ensure the filo doesn’t dry out and tear, each time you remove a sheet, replace the baking paper and tea towel.
  6. Working with one sheet at a time, lay 14 filo sheets into the prepared baking dish, brushing every second sheet with the oil. Top with the silverbeet mixture, spreading it out evenly and pressing with the back of a spoon to pack it tightly. Top with the remaining filo sheets, brushing every second sheet with oil. Brush the top sheet and tuck any excess filo into the baking dish. Using a sharp knife, cut into squares, three-quarters of the way through to the bottom of the tray.
  7. Bake for 50-60 minutes, or until the top of the pie is golden and crisp. Stand for 5 minutes before serving. Cut the squares through to the bottom and use a spatula to carefully remove the pieces. Serve hot or at room temperature.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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