Spanakopita with Neuchatel

Preparation time 20 mins cooking time 30 mins serves 6

I have made a pie, using a 24 cm square dish, with my filling but you could make triangles or a snail. I also take a short cut and combine all ingredients in a food processor. Ricotta is normally used instead of Neuchatel.

Ingredients

  • 250 g blanched and chopped silver beat
  • 1 red onion roughly chopped and sauté
  • 200 g fetta
  • 200 g fresh Neuchâtel
  • 100 g grated parmesan
  • 2 eggs
  • 3 tbsp fresh mint
  • 2 cloves garlic
  • Freshly ground black pepper to season
  • 100 g melted butter
  • 12 sheets of filo pastry at room temp.
  • 20 g grated parmesan

Method

Place onion, silver beat, fetta, Neuchâtel, 100 g parmesan, egg, mint, garlic and pepper into a food processor, blitz until combined, set aside.

You need to be quick when working with filo pastry so make sure you have everything ready. Cover the filo with a clean tea towel while waiting to use it.

Grease baking dish with melted butter, brush your 1st sheet of filo with a little more butter and place into dish repeat butter filo process with next 5 sheets of filo. I place them in a criss cross pattern so there is equal over hang.

Place silver beat filling into dish fold over overhanging filo to enclose. Place 4 of the remaining buttered filo on top cut pastry leaving enough to tuck into sides. The final 2 sheets of filo brush with butter, sprinkle with parmesan, again tuck the filo into the sides, brush with butter and score top of pie in a diamond pattern. Bake in a moderate oven until golden approx 30 mins.

 

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