Silverbeet Spanakopita

Information

Prep: 15 mins | Cook time:10 mins | Serves: 4

Ingredients list

• 6 Silverbeet leaves (roughly chopped)
• 2 cups crumbled feta
• 3 spring onions (chopped)
• ½ cup chopped parsley
• ⅓ cup chopped dill
• Olive oil
• ⅓ cup melted butter
• Filo pastry sheets
• 1 egg, whisked

Method

• Preheat the oven at 180°C (350°F)
• In a medium pan, sauté the silverbeet for a few minutes until it softens. Add 1/4 cup of water, cover with a lid, and steam for a few more minutes. The goal is to soften the silverbeet and make it wilt in preparation for the spanakopita.
• Once the silverbeet has softened, stir in the spring onions, parsley, and dill. Mix well, then remove from heat and set aside to cool.
• Once the silverbeet mixture has cooled, add crumbled feta cheese. Crack in one egg, whisk it, and stir well to combine. If the mixture doesn’t hold together, add an extra whisked egg and mix again.
• Unwrap the filo pastry and cover it with a damp tea towel to prevent it from drying out. Lay one sheet of filo pastry on a clean surface and brush with melted butter.
• Assemble the Spanakopita: Place a line of the silverbeet and feta filling along one edge of the filo sheet. Gently scrunch the pastry from both sides to create a crumpled effect.
• Transfer the prepared pastry strip into a baking dish and brush with more melted butter. Repeat the process until the entire dish is filled with pastry strips.
• Bake in the oven at 180°C for 10-15 minutes, or until the pastry is golden brown and crispy.
• Once baked, remove from the oven and serve.

Notes

• If you prefer, you can substitute spinach for silverbeet! I’m growing silverbeet successfully in my garden, so it’s the perfect summer option for me.