1 minute read
RECIPE SPANAKOPITA
Ingredients
2 sheets puff pastry (or 8 sheets filo pastry)
Advertisement
500 – 600 grams young green amaranth leaves chopped
300 – 400 grams fetta cheese (or mix of ricotta and fetta to taste)
4 green shallots chopped
2 cloves garlic crushed
1 egg lightly beaten
Herb of choice, salt and pepper to taste
Method
1. Preheat oven to 180c (170c fan forced).
2. Mix amaranth, shallots, garlic, egg, fetta, herbs, salt and pepper together.
3. Oil a baking sheet and place 1st sheet of puff pastry (or 4 sheets of oiled filo).
4. Spread the amaranth mixture on the pastry leaving an edge all around to seal.
5. Place 2nd sheet of puff pastry (or remaining 4 oiled filo sheets) over the amaranth mixture taking care to match edges with first sheet of pastry.
6. Seal top and bottom edges (or tuck in filo) together to form the pie. Pierce the top to let steam out.
7. Brush with milk or egg wash.
8. Bake 30-40 minutes or until golden brown.
