Try this delicious vegetarian recipe from My Food Bag.


  • Silverbeet and ricotta filling    

  • 1 bunch silverbeet, stems discarded, leaves roughly chopped

  • 5 eggs

  • 170g feta

  • 250g ricotta

  • 2 shallots, finely sliced

  • ½ teaspoon ground black pepper

  • Filo    

  • 30g melted butter or 2 tablespoons olive oil

  • 7 sheets filo pastry  

  • Heirloom cherry tomato salad

  • 1 punnet heirloom cherry tomatoes, cut into quarters

  • ½ red onion, finely sliced (optional, adults)

  • 1 cup torn basil leaves

  • 1 tablespoon extra-virgin olive oil

  • 2 teaspoons balsamic vinegar


  • 1.

    PREHEAT oven to 200°C/180°C. Bring a large pot of water to the boil. 

  • 2.

    Cook silverbeet in pot of boiling water for 2 minutes, until wilted. Drain well, set aside to cool slightly and use your hands to squeeze as much water out of the leaves as possible. Finely chop.

  • 3.

    Whisk eggs, feta and ricotta together in a large bowl. Stir through silverbeet, shallots and pepper until well combined.

  • 4.

    Brush a pie or an dish with a little butter/oil. Lay 2 sheets of pastry in the dish and brush with butter/oil (alternatively use spray oil). Rotate dish 90 degrees and top with 2 more sheets, brush with butter/oil then rotate again and top with two sheets, so lo overhangs evenly on all sides.

  • 5.

    Fill lo with silverbeet and ricotta mixture. Top with remaining sheet of lo and butter/oil, fold in overhanging pastry and tuck in sides. Use a sharp knife to score diamonds into pastry. Bake for 25-30 minutes until golden.

  • 6.

    Toss salad ingredients together.

  • 7.

    To Serve, cut spanakopita into slices and serve salad on the side.

Nutritional information

Nutritional analysis per serving (5 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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