Nutrition
Spanakopita from The Grove Kitchen
As part of National Nutrition Week we want to help you and your families “Try for 5” by sharing a Grove kitchen favourite.
This Spanakopita recipe is a great way to add five to your families day. Featuring five different vegetables, it is jam packed with goodness and is a great way to very simple recipe to follow and make.
Did you know, only 4% of Australians eat their recommended five serves of veg a day?
Serves 8
Prep time 30 minutes
Cooking time 20 minutes
Ingredients
- 60ml olive oil
- 2 bunch shallots chopped
- 2 cloves garlic (2 tsp crushed garlic)
- 1kg baby spinach
- 1 large bunch silver beet (stems removed and chopped)
- 2 tbs dill chopped
- 250g feta cheese crumbled
- 4 eggs lightly beaten
- 12 sheets filo pastry (1 packet filo pastry)
- 120g butter melted (for brushing)
Step 1
Heat oil in a frypan, then shallots and garlic. Cook for 1 minute until soft then add spinach and half the dill. Cook over low heat for 1-2 minutes or until spinach has wilted.
Step 2
Drain in a colander and allow to cool. Once cooled, combine the mixture with feta, eggs, salt and pepper.
Step 3
Preheat oven to 180°C. Brush baking dish with butter. Lay one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets.
Step 4
Spread cheese and spinach mixture over top.
Step 5
Cover with remaining filo, brushing each sheet with butter (lots of butter makes it more flakier and crispy). Trim excess pastry .
Step 6
Brush top with butter and score in diamond patterns. Bake for 15-20 min until golden brown.
Step 7
Enjoy!
