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SPANAKOPITAServe this with a Greek or potato salad 
15 minutes prep. 
1 hour cooking
Serves 4-6 |
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
Method
- 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.
- 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. 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.
