Skillet spanakopita

SERVES 6-8 // PREP TIME 20 MINS // COOK 35 MINS (PLUS STANDING)

80 ml (⅓ cup) extra-virgin olive oil

4 bulbous spring onions (salad onions), thinly sliced, white and green parts separated

1 bunch silverbeet (550gm), stalks

removed, leaves coarsely shredded

100 gm unsalted butter, melted

8 sheets filo pastry

300 gm soft goat’s cheese, crumbled

300 gm fresh ricotta, drained, crumbled

4 eggs, lightly beaten

1 cup (loosely packed) dill, finely chopped, 1 tsp nigella seeds

200 gm sugarsnap peas, trimmed, blanched

100 gm podded fresh peas, blanched

1 tbsp white balsamic

Snow pea tendrils, to serve

1 Preheat oven to 200˚C fan-forced. Heat half of the oil in a 22cm-diameter ovenproof frying pan or skillet over high heat. Add green part of spring onion and silverbeet and cook, stirring frequently, until wilted (3 minutes).

Drain and stand in colander until cooled completely, then transfer to a bowl.

2 Wipe out pan and brush with butter. When pan is cool enough to handle, brush 1 sheet of filo and lay vertically in pan, allowing excess to overhang. Butter another sheet and lay it over first sheet horizontally, in a cross pattern, carefully pushing into pan. Repeat with remaining sheets, overlapping each sheet.

3 Add cheeses, egg and dill to spinach mixture, season to taste and stir to combine. Spoon mixture into filo-lined pan. Fold overhanging filo around edge of pan to create a ruffled 6cm border, brush with butter and scatter over nigella seeds. Bake until the centre is firm, and filo is golden and crisp (30 minutes); stand for 10 minutes before serving.

4 To serve, place sugarsnaps, peas, remaining spring onions, balsamic and remaining oil in a bowl, season to taste and toss to combine. Scatter snow pea tendrils over spanakopita. Serve with pea salad on the side.