This recipe uses all the silverbeet, from steam to leaves. Encrusted with my world famous* pickle juice pastry (from my book) - I know, genius right? But I took this one step further by using a garlic butter as well! It’s a win with the whole fam. –Just add tomato sauce if the kids are opposed.
*this could be pushing it!
Spanakopita Galette
Serves 6-8
Prep 30 cooking 45
2 zucchini, coarsely grated
1 tbsp olive oil
1 onion, finely chopped
1 bunch Streamside organics silverbeet
100g each feta and cottage cheese
1/4 cup (60ml) cream
2 eggs
1 1/2 cups cooked brown rice
1 tbs dried dill tips (or use fresh)
Finely grated zest of 1 lemon
150g bocconcini mozzarella, drained and torn
1tbs caraway seeds
Pastry:
300g plain flour
100g garlic butter
100g unsalted butter
1 tsp salt
180ml pickle juice (or sub with water)
Preheat oven to 200°C fan forced. Grease and line a baking tray with baking paper or alternatively use a cast-iron or non-stick pan. I used my 28cm iron clad legacy pan for this, and it worked perfectly.
For the pastry, place flour, butters and salt in a bowl and rub in the butter until the
mixture resembles coarse breadcrumbs. Add pickle juice and use a butter knife to
bring together to form a crumbly dough. Transfer to a clean work surface and shape it into a disc. Chill until required.
Toss zucchini and a good pinch of salt in a sieve and stand to drain the liquid.
Meanwhile, Heat oil in a fry pan or skillet over medium heat add onion and cook for 2-3 minutes or until softened.
To prep the silverbeet, use fingers to tear off the green parts leaving just the white
stalk behind. Thinly Slice stalks and add to onion. Cook for 3 minutes to soften
slightly. Meanwhile combine feta, cottage cheese, cream, eggs, rice, dill, and lemon zest.
Thinly slice green leaves of the silver beet and add to mixture along with warm onion mixture and squeezed and drained zucchini mix. Season with salt and cracked pepper.
Lightly dust a clean work surface with flour then roll out pastry to 3-4mm thickness. Transfer to prepared tray or drape over prepared pan so that the edges come up and hang over the sides slightly. Add filling to the centre of the pastry leaving a 4cm border if on a tray, otherwise push to the edges in a pan. Arrange over mozzarella cheese then fold over pastry edges and squeeze to enclose. Scatter pastry with caraway seeds.
Bake for 45 minutes–50 mins, or until the base moves easily on the tray/pan and it’s golden on top. Set aside for 10 minutes to rest before cutting and serving. – we served ours with a salad of red cabbage thinly sliced with a chutney dressing.