Page title and description

Vegetarian mains
Spanakopita with chard and leeks
Ingredients
- 500g chard, tough stalks removed
- 2 tbsp oil for frying, e.g. vegetable or sunflower
- 500g leeks, trimmed, sliced in half lengthways, then shredded
- 3 garlic cloves, crushed
- 1 tsp dried mint
- 4 eggs
- 200g ricotta (or cottage cheese)
- 200g feta
- handful fresh parsley, chopped
- handful fresh dill, chopped
- 250g packet filo pastry
- 100g butter, melted
- 2 tbsp poppy seeds
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
50 min
PT50M
-
Step 1
Bring a large pan of water to the boil and blanch the chard leaves for 2 minutes. Drain, plunge into cold water to stop the cooking and keep the colour, then drain again. -
Step 2
When cool enough to handle, squeeze out any excess liquid with your hands, then roughly chop the leaves. -
Step 3
Heat the oil and fry the leeks for 6 minutes. Add the garlic and mint and fry for 2 minutes. Leave to cool, then mix in the chopped chard. -
Step 4
Preheat oven to 180°C/Gas 4. -
Step 5
Whisk the eggs in a large bowl. Stir in the ricotta, crumble in the feta, then add the veg and herbs and stir gently to combine. Season with salt and pepper. -
Step 6
Remove the filo from the packet and lay it out. Cover with a clean, slightly damp tea towel to stop it drying out. Brush the bottom of the dish with a little butter. -
Step 7
Lay out a sheet of filo on your work surface and brush with a little melted butter. Lay inside the baking dish; you want some overhanging. Repeat with half the filo, buttering each layer as you go. -
Step 8
Spoon in the filling and even it out. Lay over the rest of pastry, brushing each sheet as before. Tuck in the edges and brush with butter to seal. -
Step 9
Sprinkle with the poppy seeds. Bake for about 40 minutes, depending on your oven, until golden and crispy.