In Greece local cooks prefer to make their spanokopita (spinach pie) with the mix of wild greens known as horta.
To do the same from you own garden pick a mix of spinach, silverbeet, sorrel, endive or other dark leafy greens.
Add plenty of fresh herbs, some tasty cheese then bake. Serve with a salad fresh from the garden.
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What you need
300g spinach or silver beet
¼ cup of grated cheddar
1 egg lightly beaten
fresh herbs, including chives, parsley, dill
18 sheets filo pastry
olive oil spray.
What to do
Heat the oven to 200. Wash, and shred the silver beet or spinach. Cook until just wilted and squeeze out any excess moisture.
Mix the greens with a bunch of snipped chives, the chopped leaves from a bunch of parsley and a few snipped stems of dill. Add the grated cheese, crumble
in the fetta, and add the beaten egg. Season with pepper.
Place a sheet of filo on the kitchen bench, spray lightly with olive oil spray and top with another sheet of pastry. Cut into five strips. Place a tablespoon
of the filling at the bottom of each strip then fold across diagonally. Continue folding to the top of the strip.
Place the rolled triangles on a baking tray and cook for 20 minutes or until crisp and golden.
Tip: if you don’t have chives growing in the garden substitute spring onions, and try adding mint instead of dill.
Text: Robin Powell