I’ve long been a fan of Australian cook Simmone Logue and when I saw her recipe for Spanakopita had soda water poured over it during baking, I just had to try it. This is my version, plus the water. It makes a wonderfully light pie but I don’t know why it works!
Serves: 4–6
INGREDIENTS
300 grams silverbeet, tough stems removed
250 gram bag broccolini
4 spring onions, thinly sliced
1 cup grated aged cheddar cheese
150 grams creamy feta cheese, crumbled
2 teaspoons dried tarragon
2 cloves garlic, crushed
big handful basil leaves, roughly chopped
4 large eggs, size 7
sea salt and ground pepper
To assemble and cook
6 sheets filo pastry
¼ cup melted butter
1 teaspoon cumin seeds, optional
75ml soda water
20cm square baking tin
METHOD
Preheat the oven to 180°C fan bake.
Cook the silverbeet, then the broccolini in a large saucepan of boiling, salted water until just tender. Drain well then pat dry with kitchen towels to remove any water. Slice both vegetables 1cm thick.
Place all of the remaining ingredients in a large bowl and season with salt and pepper. Stir in the greens and mix to combine well.
To assemble: Brush the baking tin with butter. Brush 1 sheet of filo with butter then fold in half and place in the base of the tin. Repeat the process with 2 more sheets.
Add the filling then top with the remaining 3 sheets of buttered, layered and folded pastry. Brush the top with butter then sprinkle with cumin seeds, if using.
Cut the pie into 6 pieces with a sharp knife for easier serving. Bake for 15 minutes then remove from the oven.
Reduce the oven to 150°C fan bake.
Gently pour the soda water over the top of the pie then place back in the oven.
Bake for a further 30 minutes until the top is puffed and golden. Serve hot or warm with a salad.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!