One-pan spanakopita recipe | Gourmet Traveller

Name: One-pan spanakopita recipe | Gourmet Traveller
Total time: 55 min
Ingredients: 80 ml (⅓ cup) extra-virgin olive oil; 4 bulbous spring onions (salad onions), thinly sliced, white and green parts separated; 1 bunch silverbeet (550gm), stalks removed, leaves coarsely shredded; 100 gm unsalted butter, melted; 8 sheets filo pastry; 300 gm soft goat's cheese, crumbled; 300 gm fresh ricotta, drained, crumbled; 4 eggs, lightly beaten; 1 cup dill, loosely packed and finely chopped; 1 tsp nigella seeds; 200 gm sugarsnap peas, trimmed and blanched; 100 gm podded fresh peas, blanched; 1 tbsp white balsamic; Snow pea tendrils, to serve

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This one-pan recipe for skillet spanakopita is a fresh, simple and easy midweek dinner.

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Ingredients

80 ml (⅓ cup) extra-virgin olive oil
4 bulbous spring onions (salad onions), thinly sliced, white and green parts separated
1 bunch silverbeet (550gm), stalks removed, leaves coarsely shredded
100 gm unsalted butter, melted
8 sheets filo pastry
300 gm soft goat's cheese, crumbled
300 gm fresh ricotta, drained, crumbled
4 eggs, lightly beaten
1 cup dill, loosely packed and finely chopped
1 tsp nigella seeds
200 gm sugarsnap peas, trimmed and blanched
100 gm podded fresh peas, blanched
1 tbsp white balsamic
Snow pea tendrils, to serve