Spanakopita Salad
Serves
6
Preparation
10
minutesCooking Time
12
minutes“Who doesn’t love spanakopita! How often do you think it would be a good meal option but just don’t have the time to make it? This could be a more efficient solution – and it’s also a salad, so you can serve it with anything you want.”
Ingredients
5 5 filo pastry sheets
50 g 50 (1 3/4 oz) butter, melted
3 Tbsp 3 sesame seeds
2 Tbsp 2 olive oil
1 1 brown onion, cut into small wedges
2 bunches 2 English spinach, leaves stripped from stalks
juice of 1/2 lemon
150 g 150 (5 1/2 oz) soft Danish feta
Method
- Preheat the oven to 170°C (350°F) fan-forced. Line a baking tray with baking paper. Place one sheet of filo pastry on a clean surface and brush with melted butter. Add another sheet of filo and brush with melted butter, then repeat until all five sheets have been used.
- Sprinkle sesame seeds over top layer. Cut pastry stack in half crossways and place on baking tray. Bake for 12-15 minutes or until crispy and golden brown.
- Remove from the oven and leave to cool to room temperature. Warm the olive oil in a frying pan over high heat. Cook onion for 5 minutes, or until just softened.
- Transfer to a mixing bowl with spinach leaves and lemon juice and toss well to combine.
- Place one pastry half on a large platter. Top with half the spinach mixture and crumble half the feta over. Add the second pastry half, top with the remaining spinach and feta and serve straight away.
Notes
- Chef’s Tip: If using frozen pastry, put it in the fridge overnight to thaw gradually. When you’re ready to cook, take it out and bring to room temperature.
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation
Bring a splash of Mediterranean sunshine to your Christmas feast with salads that sparkle with colour, crunch and cheer. Images and text from Salata by Michael Rantissi and Kristy Frawley, photography by Alan Benson. Murdoch Books RRP $39.99
