Mixed Greens Spanakopita
Not only reserved for spinach, spanakopita can be made using a variety of greens. Here Chinese cabbage (pak choi) is combined with spinach and peppery rocket for a delicious meal rich in olive oil, feta and creamy Greek yoghurt.
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INGREDIENTS
- 500g readymade phyllo pastry, thawed
- 1 large onion, finely diced
- 400g spinach, stalks removed
- 400g pak choi
- 200g rocket
- 3 cloves of garlic, crushed
- 300g feta, crumbled
- 5ml ground nutmeg
- 50ml Greek yoghurt
- Olive oil, for cooking and brushing
- Salt and pepper
- Toasted sesame seeds, to garnish
METHOD
Preheat the oven to 200°C.
Using the Le Creuset Classic Buffet Casserole with Glass Lid, fry the onion in a little olive oil until soft. Add the nutmeg, spinach, pak choi and rocket and place the glass lid on to the casserole so that the greens can wilt. Add the yoghurt and garlic and crumble in the feta. Season to taste then if required, set the mixture into a sieve to drain of any excess liquid. Once drained, set the filling aside to cool slightly.
Using a wet tea towel to keep the excess pastry damp while you work, layer three sheets of phyllo down into the base of a Le Creuset buffet casserole, brushing olive oil between each layer. Repeat with another three layers to form the base of the pie. Spoon in the filling, spreading it to cover the phyllo base. Fold in the overlapping edges of pastry, brushing each layer thoroughly with olive oil. Use any remaining phyllo pastry to top off the pie.
Sprinkle a few sesame seeds over the top of the pies and bake for 30 to 40 minutes or until golden brown. Leave the pie to cool slightly before serving.
Image and recipe by East Afternoon.
