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
300g feta, crumbled
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
- Preheat oven to 180 degrees
- Combine everything except pastry and butter well.
- Stack filo, brushing each layer with melted butter
- Make a log of silverbeet mix down the centre of the filo. Fold pastry up sides and over top.
- Bake until golden
- Get in quick, it doesn’t last long