Non Traditional Spanakopita

Continuing on our series from What to Buy from the Farmers Market and more importantly What to Make from it I bring you the easiest, delectable, Greek masterpiece. I attempted to save myself by inserting the key word “non-traditional” in case any Greeks come for me and they may. Let’s use the term.. inspired by….

It all started when I had some silverbeet leftover from the Farmers Market, some spring onions and a handful of dill and parsley.

This recipe feels like a spring clean, you know the feeling when you want to make an omelette with all of your leftover veggies. Something similar to that, simple and easy. (It definitely tastes better than an omelette.)

The filling comes together in one bowl, and then you assemble.

Non Traditional (Inspired by) Spanakopita

INGREDIENTS:

• 1 bunch of silverbeet, stems removed, leaves roughly chopped

• 6 spring onions, sliced

• 0.5 cups fresh dill, roughly chopped

• 0.5 cups fresh parsley, roughly chopped

• 200 grams feta, crumbled

• 250 grams cottage cheese (or ricotta)

• 2 large eggs

• Antoniou filo pastry sheets

• 4 tablespoons good quality olive oil, plus extra for brushing

• 1 pinch flaky salt and black pepper

• 1 pinch nutmeg, freshly grated (optional but recommended)

STEPS:

1. Preheat and pre-crisp the base: Preheat oven to 200°C. Lay 4-6 sheets of Antoniou filo pastry sheets into a greased baking dish, letting them drape up the sides. Brush generously with good quality olive oil. Place in the oven for 10 minutes until lightly golden and crisp. Remove and set aside (this gives you a base that holds its structure rather than going soggy under the filling).

2. Chop your Silverbeet, Spring Onions & herbs: Now you have an option in this step to wilt your silverbeet or spinach before you insert it into the filling. I don’t necessarily always do it, it just means I cook it for longer in the oven. If you’re short on time, wilt the silverbeet and make sure you remove the excess moisture. Chop your silverbeet, spring onions and herbs finely.

Roughly chop silverbeet, spring onion & herbs

3. Make the filling: In a large bowl, combine the silverbeet, spring onions, fresh dill, fresh parsley, 200 grams feta, crumbled and 250 grams cottage cheese (or ricotta). Beat the 2 large eggs lightly and add to the bowl. Season well with 1 pinch flaky salt and black pepper and add the 1 pinch nutmeg, freshly grated (optional but recommended) Mix everything together until well combined, I’d suggest getting down and dirty using your hands. Taste and adjust seasoning.

Filling well combined

4. Prepare the filo topping: Take the sheets of Antoniou filo pastry and roll into a long cylinder, then use a sharp knife or scissors to cut across into rough pieces… you're creating crinkled, ribbon-like strips of filo rather than neat layers. This is what gives the top that crunchy, textured crown. Don't be precious about it, the messier the better.

Antoniou Filo Pastry Cut

5. Assemble: Spoon the filling evenly over the pre-crisped filo base, pressing it gently into the corners. Then scatter the cut filo pieces loosely over the top, covering the filling but keeping it rough and uneven. Drizzle generously with good quality olive oil, the oil is what makes the top shatter and turn golden.

Insert filling

Assembly pastry messily, cover generously with olive-oil

6. Bake until golden: Place in the oven at 200°C and bake for 40 minutes to an hour (depending if you cooked your spinach or not) you’ll see the top is deeply golden, crunchy, and the filling is set. If the filo is colouring too quickly, lay a sheet of foil loosely over the top for the last 10 minutes. The filling should be firm and the base crisp when you lift a corner with a knife.

7. Rest and serve: Allow to rest for 20 minutes before cutting, the filling firms up and it slices much more cleanly. Serve warm or at room temperature with a simple green salad alongside. It is also, quietly, excellent cold from the fridge the next day.

Kali Orexi!