Name: Skillet spanakopita
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 - 8
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

Spanakopita, or spinach pie, is a staple of Greek cuisine, having started off as a village peasant dish. With layers of flaky filo pastry separating the tangy spinach and goat’s cheese filling, we can see why this dish is a Greek favourite.

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

Method

Preheat oven to 200˚C fan-forced. Heat half of the oil in a 22cm-diameter ovenproof frying pan or skillet over high heat. Add green part of spring onion and silverbeet and cook, stirring frequently, until wilted (3 minutes). Drain and stand in colander until cooled completely, then transfer to a bowl.

Wipe out pan and brush with butter. When pan is cool enough to handle, brush 1 sheet of filo and lay vertically in pan, allowing excess to overhang. Butter another sheet and lay it over first sheet horizontally, in a cross pattern, carefully pushing into pan. Repeat with remaining sheets, overlapping each sheet.

Add cheeses, egg and dill to spinach mixture, season to taste and stir to combine. Spoon mixture into filo-lined pan. Fold overhanging filo around edge of pan to create a ruffled 6cm border, brush with butter and scatter over nigella seeds. Bake until the centre is firm, and filo is golden and crisp (30 minutes); stand for 10 minutes before serving.

To serve, place sugarsnaps, peas, remaining spring onions, balsamic and remaining oil in a bowl, season to taste and toss to combine. Scatter snow pea tendrils over spanakopita. Serve with pea salad on the side.

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Styling by Steve Pearce

Ingredients

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