We have a garden over-run with Warrigal Greens and happily we love Spanakopita- so this dish is perfect for us and we hope you will try it too! We lifted the flavour a little with the addition of Lemon Myrtle in the filing and we've also sprinkled our gorgeous Lemon Myrtle Coconut Chilli Sprinkles over the top before baking - super yum!
Serves 6
2 onions, halved and finely sliced
1 leek, well cleaned and finely sliced
2-3 cloves of garlic, crushed
500g Warrigal Greens, washed and roughly chopped
1 tablespoon Lemon Myrtle
250g feta cheese, crumbled or chopped
2 eggs, beaten
1–2 tablespoons fresh dill, chopped (optional)
butter
Wild Herb Salt and pepper to taste
Lemon Myrtle Coconut Chilli Nut Free Dukkah
Pre-heat the oven to 200C/fan 180C/gas 6.
Heat a saucepan half full of water until boiling, add the chopped Warrigal Greens and blanch for about a minute. You may see the water colour change from the oxalates being drawn out into the water. Strain well and let cool to room temperature.
To prepare the filling for this spanakopita recipe, sauté the onions in a large knob of butter until soft and turning golden. Add the garlic and cook for a couple of minutes and then add the Warrigal Greens
Cool, then tip into a bowl (leaving behind any excess liquid from Warrigal Greens)) and mix in the Lemon Myrtle, feta, eggs, leek and dill and season.
For this spanakopita recipe you will need a non stick baking pan, about 25cm or a medium sized baking dish . Put the first sheet of filo in the pan and sprinkle with olive oil, letting the excess pastry hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and sprinkling with olive oil. Use 3-4 phyllo sheets, depending on how thick your phyllo is.
Tip in the filling of the spanakopita and fold over the excess pastry to cover. If you like to prepare a larger pan of spanakopita for a big crowd, double the ingredients for the filling and use a 25*35 cm baking dish.
Top the pie with 3-4 sheets of Phyllo, remembering to brush each sheet with olive oil.
Brush the top of the spanakopita with olive oil and sprinkle lightly with Lemon Myrtle Coconut Chilli Nut Free Dukkah,
Bake in the preheated oven for about 60 minutes or until the phyllo is crisp and golden. Make sure the base is cooked too!
Leave the spanakopita cool down for 10-15 minutes before cutting into pieces. Serve the spanakopita with Greek salad. Enjoy!
PS, sometimes we form a sausage shape with the phyllo and the filling and form a spiral shape in a round baking dish. This looks pretty cool to serve!
copyright Juleigh Robins
copyright Juleigh Robins