RECIPE: Dominique Rizzo's Greek love triangles
SPANAKOPITA or spinach pie is a very traditional Greek dish made from layers of paper-like pastry called phyllo or filo pastry. It is mostly eaten as a snack as individual triangles or can be made as pie.
Traditionally spanakopita is filled with silverbeet, feta cheese, dill and parsley using eggs to bind it together. In this recipe I have used several different greens, vegetables and herbs to give it a unique flavour.
This is a slightly different take on the Greek pie, but I can assure you, ever so delicious.
Mixed spinach and cheese filo pie
1 bunch silverbeet, stalks and leaves
1 bunch kale or cavolo nero
1 bunch Chinese choy sum, English spinach or other greens
1 tsp olive oil
1 cup sliced spring onion,
1 medium zucchini, grated and squeezed of most of its liquid
1 medium potato, peeled and grated
Zest of 1 lemon
100g grated parmesan
90g ricotta (firm ricotta from the deli)
Handful of basil, mint and parsley leaves, chopped
½ tsp salt
¼ tsp pepper
1 tbs butter melted
2 tbs olive oil
½ tbs sesame seeds.
METHOD: Steam or boil the greens until just cooked, drain well and allow to cool. Roughly chop the greens and place them in a large bowl. Heat the olive oil in a small frypan over a moderate high heat and cook the spring onions, potato and zucchini for 5 minutes or until softened, add to the chopped spinach. Combine the lemon zest, crumbled feta, grated parmesan and the crumbled ricotta with the eggs and mix well. Pour this into the spinach with the chopped mixed herbs and the seasoning. Stir to combine and set aside.
Pre-heat your oven to 180C. Lightly grease the base and sides of a 22 x 31cm baking dish or similar with the combined melted butter and the olive oil, lay down a sheet of filo pastry and brush again with the oil and butter, lay down one more and then pour in the filling. Smooth the filling over to ensure that it's even, then lay down a sheet of filo on top. Brush another piece with the oil and butter and place it buttered side down, repeat one more time and gently brush the top sheet with the remaining butter and olive oil, sprinkle with sesame seeds and bake for 50 minutes.
NOTE: Cavolo nero is a type of kale although it has a black leaf, which Italians generally associate with northern Italian cooking and Tuscany.
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