SPANAKOPITA - Matt Moran

SPANAKOPITA

Serve this with a Greek or potato salad

15 minutes prep.

1 hour cooking

Serves 4-6

Ingredients

  • 2 tbs olive oil
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, finely sliced
  • 1 bunch kale, stalks removed, leaves torn
  • 2 leeks, thinly sliced (white and pale-green part)
  • 300g smooth ricotta
  • 300g feta, crumbled
  • 4 eggs, lightly beaten
  • 1 cup each mint and dill
  • 16 sheets filo pasty
  • 150g butter, melted
  • 1 tbs sesame seeds
Burnt honey and lemon syrup
  • 1/3 cup (80ml) honey
  • Juice of ½ lemon
  • ¼ tsp cinnamon, ground
  • Pinch of salt flakes

Method

  1. Heat oil in a frying pan over medium heat, add garlic and chilli, fry gently for a minute, then add kale and leek, season and fry for 5-7 minutes until wilted.
  2. Transfer to a bowl and cool completely. In another bowl mix ricotta, feta, eggs and herbs, season, then stir into cooled kale mixture.
  3. Preheat oven to 200°c.
  4. Line a 22cm cake tin with baking paper. Carefully unroll filo and cover with a damp tea towel.
  5. Working with a sheet at a time, lightly brush with butter, place another sheet on top, spoon an eighth of kale mixture along the bottom edge of sheet in a strip about 4cm wide.
  6. Working quickly, roll up and coil into a snail shape. Place in lined cake tin. Repeat 7 times. Brush top with butter, scatter with sesame seeds and bake for 1 hour or until golden.
  7. Cool 15 minutes to firm up. For syrup, heat honey in a small saucepan over medium-high heat for 2 minutes or until it darkens. Take off heat, add lemon, cinnamon and salt, swirl to combine.
  8. Drizzle syrup over spanakopita while still warm.
RECIPES

SPANAKOPITA

Serve this with a Greek or potato salad

15 minutes prep.

1 hour cooking

Serves 4-6

Ingredients
Method

Ingredients

  • 2 tbs olive oil
  • 2 garlic cloves, finely chopped
  • 1 long red chilli, finely sliced
  • 1 bunch kale, stalks removed, leaves torn
  • 2 leeks, thinly sliced (white and pale-green part)
  • 300g smooth ricotta
  • 300g feta, crumbled
  • 4 eggs, lightly beaten
  • 1 cup each mint and dill
  • 16 sheets filo pasty
  • 150g butter, melted
  • 1 tbs sesame seeds
Burnt honey and lemon syrup
  • 1/3 cup (80ml) honey
  • Juice of ½ lemon
  • ¼ tsp cinnamon, ground
  • Pinch of salt flakes

Method

  1. Heat oil in a frying pan over medium heat, add garlic and chilli, fry gently for a minute, then add kale and leek, season and fry for 5-7 minutes until wilted.
  2. Transfer to a bowl and cool completely. In another bowl mix ricotta, feta, eggs and herbs, season, then stir into cooled kale mixture.
  3. Preheat oven to 200°c.
  4. Line a 22cm cake tin with baking paper. Carefully unroll filo and cover with a damp tea towel.
  5. Working with a sheet at a time, lightly brush with butter, place another sheet on top, spoon an eighth of kale mixture along the bottom edge of sheet in a strip about 4cm wide.
  6. Working quickly, roll up and coil into a snail shape. Place in lined cake tin. Repeat 7 times. Brush top with butter, scatter with sesame seeds and bake for 1 hour or until golden.
  7. Cool 15 minutes to firm up. For syrup, heat honey in a small saucepan over medium-high heat for 2 minutes or until it darkens. Take off heat, add lemon, cinnamon and salt, swirl to combine.
  8. Drizzle syrup over spanakopita while still warm.
SHARE
PRINT