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