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Silverbeet Spanakopita

A classic Greek spanakopita adapted for garden silverbeet — spectacular for sharing.

⏱ Prep: 30min 🔥 Cook: 45min 🍽 Serves: 8 📊 Easy 🍂 Winter ✓ Free
Servings
8
⏱ 30 Prep
🔥 45 Cook

🥕 Ingredients

  • 1 large bunch silverbeet (or spinach), stems removed
  • 200g feta, crumbled
  • 1 cup ricotta
  • 3 eggs
  • 1 large onion, finely diced
  • 3 cloves garlic, crushed
  • 1/4 tsp nutmeg
  • 1 pkt filo pastry (375g)
  • 100g butter, melted
  • to taste salt and pepper

👩‍🍳 Method

1
Wilt silverbeet in a hot dry pan, cool, squeeze out all moisture, chop finely.
2
Soften onion in butter, add garlic, cook 2 minutes.
3
Mix silverbeet, onion, feta, ricotta, eggs, nutmeg. Season well.
4
Layer 8 sheets of filo in a buttered 30x20cm tin, brushing each with butter.
5
Add filling. Top with 8 more sheets, brushing each. Score top, brush with butter.
6
Bake 180°C for 45 minutes until deep golden.
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