2020-03-01 Woolworths Taste

WEEKLYPLANNER

SUN SUNDAY’S STRESS-FREE

ALL-IN-ONE LUNCH

SPANAKOPITA PIE

TRAY BAKE

“I am a big fan of spanokapita, but

folding individual hand pies is not how

I want to spend my weekend, so I make

this tray bake instead. It looks amazing

on the table and tastes just as delicious

as the individual ones.”

Serves 6 to 8

A LITTLE EFFORT

GREAT VALUE

Preparation: 40 minutes

Cooking: 1 hour 10 minutes

For the filling:

butter 80 g

olive oil, for frying

onions 2

garlic 2 cloves, crushed

Woolworths Swiss chard 2 x 200 g bags

Danish feta 200 g

pitted black olives 200 g, roughly

chopped

For the pastry:

Woolworths phyllo pastry 1 x 250 g roll

butter 100 g, melted

sea salt and freshly ground black

pepper, to taste

white sesame seeds, for sprinkling

1 Preheat the oven to 180°C. To make the

filling, melt the butter in a pan with

a splash of olive oil. Sauté the onions,

then the garlic until transparent and soft.

2 Heat a little more olive oil in a clean pan

and sauté the Swiss chard in batches until

wilted. Remove from the heat and mix

with the onion-and-garlic mixture, then

crumble in the feta and add the olives.

3 Lay 3 sheets phyllo pastry in a 20 x

30 cm baking dish, brushing each layer

with the melted butter. Spoon a third

of the filling on top of the pastry and

repeat the process three times. Finish

with three layers of phyllo pastry, brush

with the remaining butter and score

diamond shaped patterns on the top.

4 Sprinkle with sesame seeds. Bake until

golden brown and crispy, 25–35 minutes.

Serve with a no-wilt Greek salad (without

lettuce) and braaied lemony lamb chops.

WINE: Woolworths Kleine Zalze

Chenin Blanc 2018

SPANAKOPITA PIE

TRAY BAKE

R22 PER SERVING

SCAN

TO

SH

OP

118 TASTE MARCH 2020