Spanakopita

Name: Spanakopita
Yield: 4
Ingredients: 2 tbs olive oil; 2 garlic cloves, finely chopped; 1 long red chilli, finely sliced; 1 bunch kale, stalks removed, leaves torn; 2 leeks, thinly sliced (white and pale-green part); 300g smooth ricotta; 300g feta, crumbled; 4 eggs, lightly beaten; 1 cup each mint and dill; 16 sheets filo pasty; 150g butter, melted; 1 tbs sesame seeds; 1/3 cup (80ml) honey; Juice of ½ lemon; ¼ tsp cinnamon, ground; Pinch of salt flakes

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by Matt Moran

Chef and delicious. Produce Awards judge

Sep 10, 2018

“Serve this with a Greek or potato salad” - Matt Moran.

2 tbs olive oil
2 garlic cloves, finely chopped
1 long red chilli, finely sliced
1 bunch kale, stalks removed, leaves torn
2 leeks, thinly sliced (white and pale-green part)
300g smooth ricotta
300g feta, crumbled
4 eggs, lightly beaten
1 cup each mint and dill
16 sheets filo pasty
150g butter, melted
1 tbs sesame seeds

Burnt honey and lemon syrup

1/3 cup (80ml) honey
Juice of ½ lemon
¼ tsp cinnamon, ground
Pinch of salt flakes

Method

1.

Heat oil in a frying pan over medium heat, add garlic and chilli, fry gently for a minute, then add kale and leek, season and fry for 5-7 minutes until wilted. Transfer to a bowl and cool completely. In another bowl mix ricotta, feta, eggs and herbs, season, then stir into cooled kale mixture.
2.

Preheat oven to 200°C. Line a 22cm cake tin with baking paper. Carefully unroll filo and cover with a damp tea towel. Working with a sheet at a time, lightly brush with butter, place another sheet on top, spoon an eighth of kale mixture along the bottom edge of sheet in a strip about 4cm wide. Working quickly, roll up and coil into a snail shape. Place in lined cake tin. Repeat 7 times. Brush top with butter, scatter with sesame seeds and bake for 1 hour or until golden. Cool 15 minutes to firm up.
3.

For syrup, heat honey in a small saucepan over medium-high heat for 2 minutes or until it darkens. Take off heat, add lemon, cinnamon and salt, swirl to combine. Drizzle syrup over spanakopita while still warm.