Mini rocket, walnut and goat’s cheese spanakopitas with dill and lemon tzatziki – Food & Home Magazine
Mini rocket, walnut and goat’s cheese spanakopitas with dill and lemon tzatziki are a fun spin on the traditional spinach-flavoured Greek pastry.
Ingredients
- <h3>SPANAKOPITAS</h3>
- 10ml (2 tsp) olive oil
- 1 (about 180g) onion, peeled and finely chopped
- 15ml (1 tbsp) garlic, peeled and finely chopped
- 100g walnuts, toasted and roughly chopped
- 75g rocket, shredded
- 60ml (¼ cup) Parmesan, finely grated
- 2,5ml (½ tsp) salt
- pinch ground black pepper
- pinch cayenne pepper
- 1 large egg, lightly whisked
- 200g soft goat’s cheese, crumbled
- 6 sheets filo pastry, defrosted
- 75g butter, melted
- <h3>DILL AND LEMON TZATZIKI</h3>
- 250g Greek yoghurt
- 145g cucumber, finely diced
- 15ml (1 tbsp) lemon juice
- 15ml (1 tbsp) fresh dill, chopped
- 15ml (1 tbsp) wholegrain mustard
- salt and freshly ground black pepper, to taste
- micro rocket leaves, to garnish (optional)
- lemon wedges, to serve
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