Yumi’s Spring Spanakopita

Endless Possibilities with Yumi’s Spinach
Serves 4
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 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
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 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.
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