SPANAKOPITA

OUR FAMILY RECIPE

IN A LARGE BOWL ADD THE FOLLOWING INGREDIENTS:

- ABOUT 1 KG SILVERBEET THAT HAS BEEN WILTED IN GARLIC, OIL AND SEASONED
- 3 ONIONS THAT HAVE BEEN DICED FINELY AND COOKED UNTIL CARAMELIZED
- 300 GRAMS BLOCKS OF FETA [CRUMBLED]
- 1 CUP OF GRATED PARMESAN
- 500 GRAMS FRESH RICOTTA [DRAINED OF EXCESS WATER FOR AT LEAST 1 HOUR]
- 6 WHOLE EGGS
- 1 GRATED NUTMEG
- SALT AND FRESH GROUND BLACK PEPPER
- LARGE BUNCH OF FRESH PARSLEY [FINELY CHOPPED]
- SMALL HANDFUL OF FRESH DILL [CHOPPED]

MIX WELL WITH SPOON OR HANDS

LINE A DEEP BAKING TRAY WITH ABOUT 10 LAYERS OF FILO PASTRY.
WIPE WITH A LITTLE MELTED BUTTER BETWEEN EACH SHEET.

FILL SHELL WITH SILVERBEET MIXTURE.

USING THE REMAINDER OF THE PACKET, OR 10-15 MORE SHEETS, CREATE THE FILO LID.

MAKE A FEW AIR HOLES.

PUT IN THE OVEN FOR ABOUT 45 MINS ON 180C.
TEST COOKING WITH A METAL SKEWER.

WE HAD IT WITH A TOMATO, FRESH MINT AND BALSAMIC DRESSING SALAD.

DESSERT WAS PAWPAW, PASSIONFRUIT AND ORANGE SALAD WITH VANILLA ICE CREAM.

TONIGHT

SEA MULLET STEW

PROPORTIONS ARE AS FOLLOWS:

OLIVE OIL – 3 TBSP
GARLIC – 5 BIG CLOVES [CHOPPED]
FRESH CHILLI – 1.5 [CHOPPED]
DRIED OREGANO – 2 TSP
TINNED TOMATOES – 2 TINS
TOMATO PASTE – 2 TBSP
BAY LEAVES – 5
SALT – 1 TSP
FRESH GROUND BLACK PEPPER – 1 TSP
PARSLEY – BIG HANDFUL [FINELY CHOPPED]
DRY WHITE WINE – 1 CUP
PEAS – 1.5 CUPS
SEA MULLET- 1 KG
MORE SALT – TO TASTE [IF NEEDED]

SERVED WITH BUTTERY, PEPPERY MASH POTATO.