spanokopita, from the garden
my garden growing has been productive! i made this spanokopita with silverbeet, dill, parsley and spring onions from the garden i’ve got growing in milkcrates and hessian bags. it makes me so happy, and that’s gotta be a good thing.
Chop up a bunch of silverbeet and the herbs, set aside.
In a bowl mix 5 eggs, 200g feta, 200g ricotta, some nutmeg and pepper and the spring onions.
Add the silverbeet and herbs and mix well.
In a cake tin layer sheets of filo/oil, and then fill the pastry casing with the filling. Add more pastry on top, and bak in the oven for about 45mins/until brown.
Leave to cool a bit in the tin, and then serve with chutneys!
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