Entertaining

Fennel and silverbeet mini spanakopita

Name: Fennel and silverbeet mini spanakopita recipe
Yield: 12
Ingredients: 2 tbs extra virgin olive oil; 1 bunch silverbeet, washed, leaves and stalks finely chopped; 1 small fennel, finely sliced, fronds reserved to serve; 1/2 bunch each mint, dill & flat-leaf parsley, leaves picked then finely chopped; 100g feta, crumbled; 80g each kasseri & kefaloytri cheese, grated; 1 egg; Unsalted butter, melted, to brush; 6 sheets filo pastry; 2 tbs sesame seeds; Lemon wedges, to serve

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by Helena Moursellas

Sep 14, 2021

Spanakopita is such a feel-good dish. A mini version makes sharing the love even easier.

2 tbs extra virgin olive oil
1 bunch silverbeet, washed, leaves and stalks finely chopped
1 small fennel, finely sliced, fronds reserved to serve
1/2 bunch each mint, dill & flat-leaf parsley, leaves picked then finely chopped
100g feta, crumbled
80g each kasseri & kefaloytri cheese, grated
1 egg
Unsalted butter, melted, to brush
6 sheets filo pastry
2 tbs sesame seeds
Lemon wedges, to serve

Method

1.

Place oil in a large non-stick frypan over medium heat. Add silverbeet stalks and fennel and cook for 8-10 minutes until softened. Set aside to cool slightly.
2.

Blanch silverbeet leaves in boiling water for 1 minute, refresh under cold water, and drain. Once cool, squeeze out excess water. Place in a bowl with the fennel mixture, herbs, cheeses and egg, and mix to combine. Season to taste.
3.

Preheat oven to 200°C. Brush a 12-hole cupcake tin with butter. Cut each filo sheet in half to create 2 long rectangles. Layer 4 rectangles of filo on top of each other, brushing between each layer with butter. Repeat with remaining filo and butter to create 3 stacks of pastry. Cut each stack into 4 squares. (You should have 12 small squares of layered filo.) Carefully push each pastry square into a muffin hole and fill with a heaped 1/4 cup of mixture. Fold the filo edges inwards, brush with butter and sprinkle with sesame seeds. Bake for 20-25 minutes until golden brown and crispy. Top with reserved fennel fronds and serve warm with lemon wedges.