19 May Pastryless Spanakopita with mixed greens.

Recipes, Substantial

Pastryless Spanakopita with mixed greens.

19 May 2021

PREP. TIME: 20 min - Cook Time:  20 - 30 mins -   Serves: 4 - 6

It is not so unusual throughout the Mediterranean to see elderly people along the roadsides in rural areas collecting health giving local herbs and greens.  While there is not such an opportunity here, we do have our farmers markets - some of the growers sell an excellent assortment of wild greens - particularly different types of chicory and dandelion, stinging nettles and flowering broccoli and kale.


There is no better way to enjoy the benefits of these vitamin rich, leafy greens than in this dish bound with eggs and topped with fetta.

 
Choose the greens you like or have access to - as many as you care for.  Here are some suggestions - Stalks and leaves of silverbeet, rainbow chard, spinach, or kale; The stems or leaves of parsley, dill or mint; Fresh herbs such as oregano, basil and chives; The leaves of cauliflower, broccoli, beetroot and turnips, the flowers of rocket or kale or broccoli or the youngest tips of stinging nettles.


Be particular and just use the very best unblemished parts.  It does not matter if you cook too much of them,  you can always put aside those you do not use and serve them warmed in a pan as a side dish the next day, drizzled with olive oil, and crumbles of fetta or ricotta.

Recipe Template



ingredients

Extra virgin olive oil

1 - 2 red or brown onion

250 g silverbeet

450g other greens eg chicory, rocket, spinach, amaranth, turnip tops, stinging nettles, parsley , spring onions, or dill.

Salt and Black pepper

80 g Feta cheese - crumbled

4 eggs lightly beaten.

equipment

Chopping board and kitchen knife

Mixing bowl and whisk or fork

Large pan

Wooden spoon

25cm pie or flan dish

METHOD


Step 1 Prep


Preheat the oven to 180C

Peel and thickly slice the onions

Wash the greens thoroughly, discarding any bruised or discoloured bits.

Chop the greens finely, reserving some raw herbs for garnish.

Lightly beat the eggs.

Lightly grease the base and sides of the dish with olive oil.


Step 2 Cook

Cover the base of the pan with the olive oil and place the pan over medium heat. Add the sliced onion and sauté  with a teaspoon of salt until each slice is soft and translucent.  

Add the greens - a handful at a time - starting with the coarser bits such as the stalk of the chard or the leaves of the broccoli or cauliflower.  Finish with the finest leaves or herbs. Stir to combine and toss until wilted and collapsing.


Season with salt and pepper.  Go easy on the salt though as the fetta is very salty.


Step 3 Assembly


Transfer the cooked greens to the prepared pie or flan dish.

Pour over the eggs

Crumble the fetta on top.


Step 4  Bake


Place the pie dish in the centre of the oven and bake for 20 minutes or until the egg is cooked through and the top is lightly browned.


Step 5 To Serve


Drizzle with olive oil and garnish with fresh herbs.

Serve hot or at room temperature.


It is delicous accompanied with a Tomato Salad or a salad of cooked capsicums, dressed with olive oil and garnished with capers.


source

Recipe by Dr Catherine Itsiopolous, The Mediterranean Diet.

Adapted by Elizabeth Peddey


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