Spring vegetable spanakopita
6
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
The classic Greek filo pie of spinach, feta and herbs – made even tastier by adding extra veg! This is the perfect dish to cook ahead and it’s just as delicious served hot or cold.
Ingredients
Leek
2 whole, trimmed and thinly sliced
Asparagus
1 bunch(es), trimmed, cut into 3cm lengths
Garlic
2 clove(s), crushed
Baby spinach
280 g
Frozen green peas
1 cup(s), (145g)
Fresh dill
2 tbs, chopped
Fresh mint
¼ cup(s), chopped
Reduced fat feta cheese
100 g, crumbled
Egg(s)
2 medium, lightly beaten
Filo pastry
7 sheet(s)
Oil spray
8 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook leeks and asparagus, stirring occasionally, for 7-8 minutes, until tender. Add garlic and cook, stirring, for a further 1 minute. Remove from heat and set aside.
2
Place spinach and peas in a large colander over the sink. Pour over boiling water to wilt spinach. Leave for 2 minutes, then press with the back of a spoon to remove excess liquid. Transfer to a large bowl. Stir in leek mixture, herbs, feta and eggs. Season with salt and pepper.
3
Lightly spray a 19cm springform tin with oil. Place a sheet of filo in prepared tin to cover base and extend over side. Lightly spray again with oil and repeat with 4 more sheets of filo, overlapping sheets to ensure filo completely covers the inside of tin. Spoon in vegetable mixture. Fold overhanging filo over the filling. Scrunch the remaining filo sheets over the top and lightly spray with oil. Bake for 35-40 minutes until the pastry is crisp and golden. Cover loosely with foil if pastry is overbrowning during cooking time.
4
Stand in tin for 10 minutes before removing and cutting into quarters to serve.
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