Spanakopita with chard and leeks recipe
This version of the classic Greek dish replaces the spinach with chard and leeks, but hasn't forsaken the filo and feta.
You will need a 23 x 30cm (9 x 12inch) dish.
Ingredients
- 500 g chard, tough stalks removed
- 2 tbsp oil, for frying
- 500 g leeks, trimmed, sliced in half lengthways, then shredded
- 100 g melted butter
- 3 cloves garlic, crushed
- 1 tsp dried mint
- 4 eggs
- 200 g ricotta (or cottage cheese)
- 200 g feta
- 1 handful parsley, chopped
- 1 handful dill, chopped
- 250 g packet filo pastry
- 2 tbsp poppy seeds
- 17.6 oz chard, tough stalks removed
- 2 tbsp oil, for frying
- 17.6 oz leeks, trimmed, sliced in half lengthways, then shredded
- 3.5 oz melted butter
- 3 cloves garlic, crushed
- 1 tsp dried mint
- 4 eggs
- 7.1 oz ricotta (or cottage cheese)
- 7.1 oz feta
- 1 handful parsley, chopped
- 1 handful dill, chopped
- 8.8 oz packet filo pastry
- 2 tbsp poppy seeds
- 17.6 oz chard, tough stalks removed
- 2 tbsp oil, for frying
- 17.6 oz leeks, trimmed, sliced in half lengthways, then shredded
- 3.5 oz melted butter
- 3 cloves garlic, crushed
- 1 tsp dried mint
- 4 eggs
- 7.1 oz ricotta (or cottage cheese)
- 7.1 oz feta
- 1 handful parsley, chopped
- 1 handful dill, chopped
- 8.8 oz packet filo pastry
- 2 tbsp poppy seeds
Details
- Cuisine: Greek
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Bring a large pan of water to the boil and blanch the chard leaves for 2 mins.
- Drain, plunge into cold water to stop the cooking and keep the colour, then drain again.
- When cool enough to handle, squeeze out any excess liquid with your hands, then roughly chop the leaves.
- Heat the oil and fry the leeks for 6 mins. Add the garlic and mint and fry for 2 mins. Leave to cool, then mix in the chopped chard.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Whisk the eggs in a large bowl. Stir in the ricotta, crumble in the feta, then add the veg and herbs and stir gently to combine. Season with salt and pepper.
- Remove the filo from the packet and lay it out. Cover with a clean, slightly damp tea towel to stop it drying out. Brush the bottom of the dish with a little butter.
- Lay out a sheet of filo on your work surface and brush with a little melted butter. Lay inside the baking dish; you want some overhanging. Repeat with half the filo, buttering each layer as you go. Spoon in the filling and even it out.
- Lay over the rest of pastry, brushing each sheet as before. Tuck in the edges and brush with butter to seal. Sprinkle with the poppy seeds.
- Bake for approx 40 mins (depending on your oven) until golden and crispy.
Recipe devised by Kirsty Hale for Riverford.
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