spanakopita guts...

...could have been an insult traded in the playground at high school, but it doesn't contain enough swear words. instead it is the first step of this really nice spanakopita made this evening.

here is a picture...

it is probably not really spanako because i used box silverbeet, but i dont know the greek for silverbeet. it was really green silverbeet, and the ratio of green to cheese was correct - just enough ricotta and feta so that the greens were speckled with it and not the other way around.

the mix included silverbeet, spring onion, ricotta, feta, pepper and 2 eggs. that's all. no garlic, no nutmeg, nothing else. it is another dense-face inspired recipe. you simply mix all this stuff up and tip it into a frypan that you have lined with filo (melted butter in between each layer). you want lots of filo hanging over the side because this becomes the lid. when it is all tucked in, give it 5 minute on a medium to high heat to get the pastry on the bottom crispy. then, oven it until it is melty (inside) and crispy (outside).

here is another photo...

the spanakopita was accompanied with a simple box salad (really nice tomatoes this time), and a glass of delatite dead man's hill gewurztraminer (favourite wine of the year so far - minerally and crisp with fruity/floral finish).

i like spanakopita and this was a good one. next time, i will try it with cooked spanako - things got a bit wet on the inside and bottom and i think cooked (and squashed) spinach/ silverbeetwill help reduce this.

seeyas.