SPANAKOPITA

SERVES 4 PREP 30 MIN­UTES COOK 45 MIN­UTES + 10 TO STAND $3.45 A SERVE

Homes+ (Australia) - - EASY FOOD -

1 bunch (660g) sil­ver­beet, stalks dis­carded

2 green onions, thinly sliced 500g fresh ri­cotta 100g fetta, crum­bled

1/4 cup finely chopped mint 8 sheets filo pas­try

60g but­ter, melted

STEP 1 Pre­heat oven to 200ºC/180°C fan forced. Grease a 23cm (base mea­sure­ment) square cake pan.

STEP 2 Place sil­ver­beet in a large saucepan over mod­er­ately high heat. Cook; cov­ered, for 5 min­utes or un­til sil­ver­beet wilts. Trans­fer to a colan­der. Cool slightly. Us­ing hands, squeeze ex­cess liq­uid from sil­ver­beet. Chop coarsely. Com­bine sil­ver­beet, onion, ri­cotta, fetta and mint in a large bowl. Sea­son.

STEP 3 Stack 6 of the pas­try sheets, brush­ing with but­ter be­tween each and ro­tat­ing each sheet slightly be­fore adding to stack (step 1). Line pre­pared cake pan with pas­try stack (step 2). Spoon sil­ver­beet mix­ture into pas­try shell; level sur­face.

STEP 4 Brush re­main­ing filo sheets with but­ter. Fold each sheet in half to form a square. Place pas­try over sil­ver­beet mix­ture in pan. Scrunch edge to seal. Us­ing a small sharp knife, lightly score pas­try. Bake for 40 min­utes or un­til golden. Stand for 10 min­utes. Serve.

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