Sam’s spanako­pita with wal­nuts, pine nuts, sil­ver­beet and mint

Good Health Choices - - Eat Smart -

Olive oil

100g but­ter, melted

1 onion, finely chopped

1 fen­nel bulb, cored and finely sliced,

fronds re­served and chopped

1 large bunch of sil­ver­beet, washed

250g filo pas­try

Zest of 2 lemons

100g feta, crum­bled

50g ched­dar, grated

100g cot­tage cheese or ri­cotta

½ tsp freshly grated nut­meg

2 eggs, lightly beaten

½ cup wal­nuts, toasted and roughly chopped ¼ cup pine nuts, toasted

Large hand­ful of mint leaves, chopped

Large hand­ful of flat-leaf pars­ley, stalks

in­cluded, chopped

Hand­ful of rocket

Salt and black pep­per

PRE­HEAT the oven to 180ºC.

1. Add a lit­tle olive oil and 1 tbsp of the but­ter to a large saucepan over a medium heat and let it bub­ble and foam up. Add the onion and fen­nel bulb; cook gen­tly for 5 min­utes un­til translu­cent. 2. Chop the sil­ver­beet stalks finely, add to the onion mix, cook un­til soft­ened, then slice the leaves and cook un­til slightly wilted. Re­move from the heat. Grease a roast­ing tray with some of the melted but­ter and line with 4 lay­ers of filo, en­sur­ing a bit of over­lap over the sides, brush­ing each sheet with melted but­ter in be­tween.

3. Add the lemon zest, feta, ched­dar, cot­tage cheese or ri­cotta, grated nut­meg and beaten egg to the cooled sil­ver­beet mix­ture and com­bine. Fold in the wal­nuts, pine nuts, mint, pars­ley, rocket and re­served fen­nel fronds, then sea­son.

4. Spread the mix­ture onto the pas­try, smooth off, then layer with more filo, brush­ing each sheet with but­ter. Trim and pinch the edges to­gether, brush the top with a lit­tle more but­ter, then bake for 25-30 min­utes un­til golden.

SERVES 6

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.