SPRING SPANAKOPITA
SPRING SPANAKOPITA
Serves 4
Prep time: 40 mins
Cooking time: 30 mins
INGREDIENTS
1 tbsp olive oil
2 cloves garlic, crushed
180g rainbow chard leaves (about 2 bunches)
70g Tuscan kale leaves
1/3 cup each chopped flat-leaf parsley, mint and dill
2 tbsp finely chopped oregano
1 cup frozen peas
1 x tub 200g Yumi’s Spinach dip
Finely grated zest of 1 lemon
¼ cup hemp seeds
6 sheets filo pastry
60g butter, melted
Sea salt and freshly cracked black pepper
METHOD
Heat oil in a large frypan over medium heat. Add garlic and saute 1 min until fragant. Add chard and kale leaves and fry, stirring regularly, for 2-3 mins until wilted. Remove from heat.
Add fresh herbs, peas, spinach dip, lemon zest and hemp seeds. Stir well then season and allow to cool slightly.
Preheat oven to 200ºC (180ºC fan).
Brush each filo sheet with melted butter then layer the pastry in a 25cm round ovenproof dish. Scrunch any overlying pastry into the edges of the dish then fill the centre with the the chard mixture.
Bake for 30-25 mins until the pastry is golden and flaky. Can be served warm but also nice at room temperature or for a picnic.
