Like the classic spanakopita, or spinach pie, this Greek greens pie recipe is the perfect way to use up those wilting leafy greens in the back of the fridge. Made with fetta and ricotta, but without spinach like spanakopita, this pie is packed with a variety of nutrients for an easy, waste-free and healthy dinner. If you’ve got any leftovers (unlikely!) this pie is delicious eaten cold, perfect for an easy lunch the next day.
Due to their shorter shelf-life and plastic packaging, buy leafy greens by the bunch rather than bagged, it’s much cheaper too. Keep marinated fetta oil for dressings and sauces.
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Preheat oven to 180°C (160°C fan-forced). Lightly grease a 23cm springform cake pan.
Heat oil in a large frying pan over high heat. Cook onion and garlic, stirring, for 3 minutes or until softened. Add leafy greens; cook, stirring, for 3 minutes or until just wilted. Season to taste. Set aside to cool slightly.
Place eggs in a large bowl and whisk until combined. Add cooked greens, fetta, ricotta, dill and nutmeg; mash with a fork until combined.
Place 1 fillo sheet on a clean surface; lightly brush with butter, then top with another fillo sheet. Repeat layering process with 2 more fillo sheets. Place layered fillo into a cake pan, allowing edges to overhang. Repeat layering process with 2 more fillo sheets. Place layered fillo into a cake pan, allowing edges to overhang. Repeat layering process with another 4 fillo sheets. Place second layered fillo in pan in opposite direction, allowing edges to overhang.
Add greens mixture to pastry case. Brush any overhanging fillo with butter, fold over greens mixture to cover. Repeat layering process with another 4 fillo sheets. Place second layered fillo in pan in opposite direction, allowing edges to overhang.
Bake pie on lower oven shelf for 45 minutes or until golden brown. Cool in the pan for 5 minutes.
Top pie with extra dill sprigs. Serve with extra leafy greens.
While brushing fillo with butter, keep remaining fillo covered with a clean tea towel to prevent drying out.
Refrigerate leftover pie, covered, for up to 3 days.Test Kitchen tip
Recipe from Too Good to Waste, RRP $29.99
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