Kale and spinach spanakopitas
A classic family favourite, this filo-crusted spinach and fetta pie is eaten throughout Greece. We've added kale, for an extra nutrient boost.
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Cooking tools:
- Heavy-based saucepan
- Stove
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Pastry brush
- Pie dish
- Parchment paper
- Kitchen towel
- Oven
- Measuring cup
- Spoon
- Baking sheet
Ingredients
- 1 1/2 kilograms silverbeet
- 350 grams green curly kale
- 400 grams greek fetta, crumbled
- 10 green onions, chopped finely
- ½ cup finely chopped fresh dill
- ¾ cup finely chopped fresh flat-leaf parsley
- 2 teaspoons finely grated lemon rind
- ¼ cup (60ml) lemon juice
- 3 eggs, beaten lightly
- 80 grams butter, melted
- 2 x 375g packets fresh fillo pastry
- 2 teaspoons sesame seeds
- lemon wedges, to serve
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