SPANAKOPITA WITH GREEK SALAD

SERVES 4 PREP 15 MINS COOK 35 MINS

• 1 bunch kale, leaves shredded

• ½ cup water

• 1 bunch silverbeet, leaves stripped, shredded

• 250g cottage cheese

• 200g feta, crumbled

• 3 eggs, whisked

• ½ bunch green onions, thinly sliced • ½ bunch parsley, finely chopped • ½ bunch dill, chopped

• 4 garlic cloves, crushed

• 1 lemon, finely grated zest, juice, plus wedges to serve

• 8 sheets filo pastry, halved

• 1 tsp poppy seeds

• Greek salad, to serve

(see Tip)

1 Preheat oven to 180°C. Lightly grease a 10-cup baking dish.

2 In a saucepan, cook kale with half the water on medium. Toss until just wilted. Remove from pan. Repeat with silverbeet and remaining water. Cool slightly.

3 In a large bowl, combine kale, silverbeet, cottage cheese, feta, eggs, green onion, herbs, garlic, lemon zest and juice. Season and toss to combine.

4 Transfer to a dish. Lightly spray filo with oil, then scrunch each piece of filo and arrange on top of cheese mixture. Spray lightly with olive oil and sprinkle with poppy seeds.

5 Bake 25-30 mins until cooked through and golden. Serve with Greek salad and lemon wedges.

TIP For the Greek salad, toss chopped cucumber, halved cherry tomatoes, olives, finely sliced red onion and chopped parsley in a bowl with olive oil, a little lemon juice and a crushed garlic clove.