Try this delicious vegetarian recipe from My Food Bag.
PREHEAT oven to 200°C/180°C. Bring a large pot of water to the boil.
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.
Whisk eggs, feta and ricotta together in a large bowl. Stir through silverbeet, shallots and pepper until well combined.
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.
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.
Toss salad ingredients together.
To Serve, cut spanakopita into slices and serve salad on the side.
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