{recipe} Spanakopita - the 3 Pickles way

This is my "skippy" twist on the traditional Greek Spanakopita (Spinach and Cheese Pie).

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".

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.

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.....

The girls..............

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