recipes_Australia_September_2017

weekend cooking

This classic will transport you to a

Go Greek sun-filled taverna on an Aegean isle

42 recipes+ SEPTEMBER 2017

½ cup water

1 bunch Tuscan cabbage,

leaves shredded

1 bunch silverbeet, leaves shredded

250g reduced-fat cottage cheese

200g reduced-fat fetta, crumbled

3 eggs, lightly whisked

2 green onions, thinly sliced

½ cup finely chopped flat-leaf parsley

2 tablespoons chopped dill

4 cloves garlic, crushed

2 teaspoons finely grated lemon zest

2 tablespoons lemon juice,

plus wedges, to serve

8 sheets filo pastry, halved

Cooking oil spray

1 tablespoon poppy seeds

Greek salad, to serve (optional)

1 Preheat oven to 180ºC/160ºC fan-forced.

Grease a 2.5-litre (10-cup) ovenproof

baking dish. Heat half the water in a large

saucepan over moderate heat. Add

cabbage; cook, tossing, for 1 minute or until

just wilted. Drain; transfer cabbage to a

colander. Repeat with remaining water

and silverbeet. Cool. Using hands, squeeze

to remove any excess water.

2 Combine cabbage, silverbeet, cottage

cheese, fetta, egg, green onion, parsley,

dill, garlic, zest and juice in a large bowl.

Transfer mixture to prepared dish; level

surface. Scrunch each piece of filo into a

ball. Arrange over top of silverbeet mixture

in dish. Spray with oil; sprinkle with poppy

seeds. Bake for 30 minutes or until golden.

3 Serve with Greek salad (if using) and

lemon wedges.

Spanakopita

SERVES 4 PREP 15 minutes COOK 35 minutes NUTRITION 1698kJ; 20g fat (11g sat); 15g protein;

29g carbohydrate; 9g fibre a serve COST $3.50 a serve

BUDGET TIP

Omit dill. Add extra

parsley instead