Name: Spanakopita pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 20 gram butter; 1 tablespoon olive oil; 4 shallots, chopped; 1 brown onion, chopped; 1 bunch silverbeet, stalks removed, leaves chopped roughly; 1 1/2 tablespoon finely chopped dill; 2 sheets filo pastry; 15 gram butter, melted; 1/3 cup finely grated parmesan; 1/2 cup extra light cream cheese; sea salt and ground white pepper; 375 gram fresh lasagne sheets, cut into rough triangles; 70 gram baby spinach leaves; 125 gram greek feta

Spanakopita pasta

Here's our take on the traditional Greek savoury dish, usually made with thin pastry. We've added tender pasta to create a flavoursome dish the whole family will love.

Skip to Recipe

Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

20 gram butter

1 tablespoon olive oil

4 shallots, chopped

1 brown onion, chopped

1 bunch silverbeet, stalks removed, leaves chopped roughly

1 1/2 tablespoon finely chopped dill

2 sheets filo pastry

15 gram butter, melted

1/3 cup finely grated parmesan

1/2 cup extra light cream cheese

sea salt and ground white pepper

375 gram fresh lasagne sheets, cut into rough triangles

70 gram baby spinach leaves

125 gram greek feta

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.In a saucepan, heat half the butter and olive oil over medium heat. Saute shallots for a few minutes until softened but not coloured. Remove from pan and set aside in small bowl.

3.Heat remaining butter and oil, and cook onion a few minutes. Add silverbeet and cook 7 minutes until soft. Remove from heat and stir through dill; let cool slightly.

4.Meanwhile, place each sheet of filo on lined baking tray, brush with more butter and sprinkle another third of cheese. Fold in half (like a card) and finish with remaining butter and cheese on top. Bake 5-6 mins until golden and crisp. Remove from oven and set aside.

5.Place silverbeet mixture into blender with cream; blitz well to combine. Season with salt and pepper to taste (keep in mind that feta is already quite salty).

6.In a large saucepan of salted water, cook pasta for a few mins until al dente; drain. Return to pot, pour over silverbeet sauce, add baby spinach leaves and toss to combine.

7.Spoon onto serving platter, top with feta and spring onions and crumble over crispy filo. Serve with extra filo crisps on the side.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%