Spanakopita star with capsicum salsa

• 25m prep
 
• 40m cook
 
• 6 servings

 

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Talk about the star of the show! To get ahead, make the filling in the morning, then assemble the layers just before cooking.

8.0

out of 10

Health Score*

HIGH

353 calories per serve

Allergens: Recipe may contain gluten, wheat, egg, milk and lactose.

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• 17 Ingredients
• 6 Method Steps

• 2 bunches (about 1.2kg) silverbeet, trimmed, white stems removed, leaves washed
• 1 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 2 tbsp fresh continental parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh mint, chopped
• 1 lemon, rind finely grated
• 300g low-fat fresh ricotta
• 75g feta, crumbled
• Pinch of nutmeg
• 5 eggs, lightly whisked
• 10 sheets filo pastry

• Roast capsicum & herb salsa

• 150g roasted red capsicum, finely chopped
• 2 tbsp continental parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 tsp extra virgin olive oil
• Select all ingredients

• Step 1
  Heat a large frying pan over high heat. Cook the silverbeet in batches, tossing, for 2-3 minutes. Transfer to a plate. Cool.
• Step 2
  Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Set aside to cool.
• Step 3
  Squeeze the excess water from the silverbeet. Finely chop and place in a large bowl with the cooled onion mixture, herbs, lemon rind, ricotta, feta, nutmeg and egg. Stir until well combined. Season.
• Step 4
  Preheat the oven to 180C/160C fan forced. Lightly spray a 28cm (base measurement) pie dish with oil. Spray 1 sheet of filo lightly with olive oil spray. Place in base of dish. Repeat with 4 more filo sheets, layering at alternating angles to cover the base. Spoon the filling into the base. Smooth the surface with the back of spoon.
• Step 5
  Lightly spray 1 filo sheet with olive oil. Place over the filling. Repeat with the remaining 4 filo sheets, layering at 90 degree angles to cover the top. Tuck the pastry edges down inside the tin. Use a sharp knife to score the top few filo layers into 8 wedges. Score the wedges to create a star diamond pattern. Spray well with olive oil. Bake for 30-35 minutes or until golden.
• Step 6
  Combine the roast capsicum and herb salsa ingredients in a small bowl. Serve the pie topped with a little of the capsicum salsa, with the remaining capsicum salsa on the side.