Native greens spanakopita

This Australian spin on the classic Greek filo pie swaps spinach for native warrigal greens and is seasoned with saltbush and spearmint.

Credit: Adam Liaw

• serves

  6

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 6 sheets filo pastry
• melted butter, for brushing

Filling

• 2 tbsp olive oil
• 300 g red onion, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 small dried red chilli, thinly sliced
• 150 g warrigal greens, picked and washed
• 150 g saltbush leaves, picked and washed
• 150 g rappa or other bitter greens, picked and washed
• small handful spearmint leaves, coarsely chopped
• small handful dill, coarsely chopped
• 1 tsp finely grated lemon zest
• 150 g feta cheese
• 75 g firm ricotta
• 20 g finely grated parmesan
• 1 egg
• 15 g dried breadcrumbs
• salt and black pepper, to taste

Instructions

1. Preheat the oven to 200°C. Bring a large saucepan of lightly salted water to the boil.
2. For the filling, heat the oil in a large frying pan over medium heat.  Add the onion, garlic and chilli and cook until lightly caramelised. Remove from the heat and set aside to cool slightly.
3. Meanwhile, add the warrigal greens, saltbush and rappa to the boiling water and blanch for 30 seconds or until just wilted. Pour into a colander to drain, then place in a large bowl of iced water to stop the cooking process. Drain again, then squeeze out as much water as possible and coarsely chop.
4. Place the chopped greens, onion mixture and all the remaining filling ingredients in a large bowl and stir to combine well.
5. To assemble, brush a heavy–based frying pan with a little melted butter. Line the base and sides with 2 sheets filo, allowing plenty of overhang. Brush all over with butter, then repeat until you have used all the pastry. Spoon the filling into the dish and smooth the top. Fold the overhanging filo pastry over the filling to cover, brushing with butter between the layers as you go. 
6. Brush the top with a little more melted butter, then bake for 20–25 minutes or until golden and crisp. 

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.