SpanakopitaHead Chef of Encore Events Centre, Luciano shares recipe for 

Spanakopita, a traditional and easy savory pie showcasing silver beet, which is in season right now. 


  • 600g silver beet washed, dried and chopped 
  • 300g Danish fetta 
  • 500g ricotta 
  • 2 x onions diced 
  • 3 x eggs, whisked 
  • ½ bunch fresh dill 
  • Olive oil 
  • 3x cloves garlic crushed 
  • Salt & pepper
  • 1 packet filo pastry 


  1. Preheat oven to 180C (160C fan forced).   
  2. Over a medium-high heat sauté the onions and garlic until soft and fragrant (about 4 minutes). Add the silver beet and let it wilt down (about another 4 minutes). Add salt and pepper to your preferred taste.  
  3. Place the feta in a large bowl and roughly mash with a fork. Add the ricotta, dill, and a little salt and pepper. Mix with the fork to combine. Place the drained silver beet mix on top, the whisked eggs and mix until well combined. 
  4. Lightly oil a baking tray and line your oven tray with sheets of filo pastry brushing each one witholiveoil, letting the excess hang over the edge.  
  5. Tip the mix into the filo pastry and spread out evenly. Fold in the overhanging pasty and layer with 3 more sheets of filo pastry, brushing each one with olive oil as you go. 
  6. Use a sharp knife to score the pastry into diamonds. Bake in the oven for 35 minutes or until well browned. 
  7. Gently shake the baking dish; the spanakopita should slide easily when it is cooked. Cover with foil if it is over-browning. Cool on a rack for 15 minutes before serving. 

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