|This is my "skippy" twist on the traditional Greek Spanakopita (Spinach and Cheese Pie).|
3 Pickles Spanakopita
1 Bunch of silverbeet (Swiss Chard), washed, chopped and steamed
200g (about 7oz) Australia feta
150g(about 5oz)fresh ricotta
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)
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.
|Fold over long sides|
|Spray with olive oil or brush with a little milk.|
|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.|
|Let cool for a while and so the egg sets.|
|Slice, serve and enjoy.|
|This recipe was brought to you today by : Our veggie patch and.....|
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