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This is my "skippy" twist on the traditional Greek Spanakopita (Spinach and Cheese Pie). |
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Traditionally made with filo pastry (lots of butter) feta and spinach. In my version I use silverbeet (I'm told by my American friends that this is also known as Swiss Chard) as it grows in abundance in our garden. I sometimes use the filo, but today, I used regular, ready rolled puff pastry. For the cheese I used an Australia feta and fresh ricotta, but you can use any type you like. It's very quick and easy to make. My measurements are general guides, as I see this recipe as "a bit of this and a bit of that". | |
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3 Pickles Spanakopita
1 Bunch of silverbeet (Swiss Chard), washed, chopped and steamed
200g (about 7oz) Australia feta
150g(about 5oz)fresh ricotta
3 eggs
1/2 brown onion, finely chopped
1/4 cup olive oil
salt and pepper to taste
3 sheets ready rolled puff pastry, partially thawed (I used Woolworths Homebrand)
Method
Pre-heat oven to hot (about 200 C) or (400 F) After steaming silverbeet, allow to cool. Drain off any excess liquid.
Mix all ingredients (except puff pastry) together in a large bowl, making sure to breakup big lumps of cheese.
Divide mixture and spoon down the centre of pastry sheets.
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Fold over long sides |
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Spray with olive oil or brush with a little milk. |
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Place on baking sheets that have been lined with baking paper. And bake for about 20 - 30 mins till golden and puffy. Times will vary with different ovens, but you can see when they're ready by the golden colour. |
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Let cool for a while and so the egg sets. |
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Slice, serve and enjoy. |
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This recipe was brought to you today by : Our veggie patch and..... |
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The girls.............. |