Spring greens spanakopita recipe

2 x 240g packs sliced spring greens
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
3 eggs, beaten
55g vegetarian difficult cheese or Parmesan, grated
80g reduced-fat salad cheese, crumbled
250g bathtub ricotta
2 tbsp dill, finely chopped
½ lemon, zested
50g butter, melted
250g pack filo pastry
Boil the vegetables for 4-5 minutes till tender. Drain, refresh with bloodless water, then drain again. Squeeze out any extra water with your fingers and discard any tough stalks. Finely chop.
Preheat the oven to fuel 6, 200°C, fan 180°C. Heat the oil in a pan over a medium warmth and add the onion. Fry, stirring occasionally, for 6-8 minutes until soft. Add the garlic and cook dinner for 30 secs till fragrant. Tip into a bowl and add the greens, eggs, cheeses, dill, lemon zest and some seasoning; combine well.
Lightly grease a 25.5cm springform cake tin with a little butter, then add a sheet of filo, arranging so that the four corners of the square hang over the edge of the tin. Brush with butter. Repeat with some other 5 layers, every time brushing with butter and overlapping and angling the pastry, so the edges of the squares form a tough circle. Spoon the veggies combination into the pastry case.
Gently scrunch one of the closing filo sheets and place it over the filling. Repeat with the last sheets, protecting the sides first and ending with the middle. Brush the ultimate butter over the top. Bake for 40-45 minutes until golden. Leave to cool for a few mins, then eliminate from the tin. Serve warm or at room temperature.

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