I was raised on spanakopita or a variation thereof from a week kiddie. Something that strikes me as a little strange when  I think about it, given the lack of multiculturalism in suburban Melbourne in the early 70’s. There was a goodly sized Greek community in Melbourne even then but we didn’t have any personal links. Except for spanakopita.

Here is my most typical version. Not exactly traditional, just the way I most often make it.

Spanakopita Dani Style

12 large silverbeet leaves, shredded
1 onion, finely chopped
4 clove garlic (yes, I said 4, I often use 5, you can use less if you want people to like you the next day), finely chopped
375g ricotta
300g feta, crumbled
1 egg
8 sundried tomatoes, sliced (optional, I use them if I have them but dont go out of my way for them)
juice 1 lemon
6 sheets filo pastry
melted butter

  1. Preheat oven to 180 degrees
  2. Combine everything except pastry and butter well.
  3. Stack filo, brushing each layer with melted butter
  4. Make a log of silverbeet mix down the centre of the filo. Fold pastry up sides and over top.
  5. Bake until golden
  6. Get in quick, it doesn’t last long