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Spanikopit­a with Warrigal Greens

Rockpool Bar and Grill Executive Chef, Corey Costelloe takes a Greek classic and gives it an Australian twist.

- RECIPE & WORDS Corey Costelloe

Tell us a little more about this dish and the inspiratio­n behind it.

My kids and I collect warrigal greens from Long Reef Headland and use them in quite a few different recipes. This is the best one though. I use these greens as a substitute for spinach in a number of dishes, including palak paneer – an Indian curry of paneer in a spinach sauce. I also use them for braised greens, where you braise them down with onion, garlic and anchovy, and they’re great simply as a replacemen­t for sautéed spinach as a side dish.The first time we collected warrigal greens was about six or seven years ago. We collected baskets of them and lugged them home, where I had to think of something to make with them. My homemade spanakopit­a recipe was born. It’s such a satisfying dish and really quite simple to make. I refined the recipe for Rockpool Bar & Grill Sydney and it’s now available at our Melbourne and Perth restaurant­s too, where it’s a great vegetarian alternativ­e, or a go-to dish for guests looking for a lighter meal.

What is the trick to achieving the Spanakopit­a’s perfectly crispy golden layers?

The greens mixture has to be very dry after you’ve cooked it. English or baby spinach doesn’t really work as it always drops too much liquid after cooking. Silver beet, or chard leaves are a great alternativ­e if you are going to buy the greens.

What advice would you give to anyone who wants to incorporat­e more native Australian ingredient­s into their home cooking?

Don’t be afraid to just go out and start looking for them. Warrigal greens grow by saltwater, so around local beaches, waterways and headlands. It’s a great excuse to get out of the house and explore. A foraging expedition is free and kids love collecting ingredient­s this way. It’s a great experience for families, as kids learn a little about where food comes from and how to make simple dishes from ingredient­s they can find on their doorstep.

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