The colder weather is officially upon us which means one thing: Zeus has a brand-spankin’-new menu, featuring all the winter warmers you’ve ever dreamed of. Without further ado, we present you with the oh-so-delicious spanakopita…
6 bunch silverbeet (picked from stem, chopped roughly and rinsed well)
2 teaspoons olive oil
2 bunch shallots, chopped
1 bunch mint, chopped
1 bunch parsley, chopped
2 bunch dill, chopped
1 large egg, beaten
1250g good quality feta cheese, crumbled roughly
1 packet filo pastry (preference antoniou pastry brand)
Salt and pepper to taste
1. Sautee silverbeet with chopped shallots until soft and wilted. Season lightly with salt and pepper.
2. Set aside to drain in a colander.
3. Press out any excess liquid gently.
4. When cool mix through feta , ricotta, beaten egg and all herbs gently as not to make mixture mushy but have textures of the feta and spinach. Add salt and pepper to taste. Salt you may not need to add, as feta is already salty enough.
5. Lay out filo onto clean and dry bench.
6. Take one rectangle sheet and place on bench.
7. Butter entire sheet.
8. Place another sheet on top and brush generously again with butter.
9. Spoon mix 5cm from bottom of longest length of filo rectangle parallel with filo but keep another 5cm from either side.
10. Fold over bottom of filo going upwards to make a long roll/roulade. Continue to roll until you get half way and then cut along length of roll to complete the log. Brush log with a little more butter.
11. Roll the log into a pin wheel/Danish pastry shaped snail. Brush with butter again. Repeat for remaining mix.
12. Set aside in refrigerator. Filo is always best cooked when it has time to set with butter in fridge for a couple of hours.
13. Preheat oven to 200c.
14. Place filo on flat baking tray lined with baking paper and buttered.
15. Cook until golden brown. After coming out of oven brush again with melted butter to moisturise and give it a nutty golden brown finish (Hot tip: egg wash makes it go soggy quicker!)