Ingredients:
- 2 – 3 bunches of Silverbeet
- 2 – 3 Eggs
- ¼ cup Parmesan grated
- ¼ cup Fetta
- ¼ cup grated tasty/cheddar
- 1 cup cooked Short-grain rice
- 12 sheets Filo Pastry
- 1 cup Melted Butter
- Sesame Seeds and Poppy Seeds
Method:
- Wash silverbeet, including white stalks, and cut into big chunky pieces.
- Rinse in a sink full of water several times until all traces of sand and dirt have gone.
- Place in very large saucepan with salt and fill saucepan 1/3 full with water.
- Bring to boil then simmer on very low for about 30 minutes, making sure there is enough water at all times.
- Drain in a colander overnight if possible, as all water must be drained away. If not, the pie may turn out soggy on the bottom.
- Preheat oven to moderate 180 degrees.
- Place the cooked and drained silverbeet into a very large mixing bowl. Add the eggs, 3 cheeses, salt & pepper to taste, mix and combine well.
- Gently fold through the cooked rice and the filling is ready.
- Butter 6-8 sheets of filo pastry individually as you line the bottom of a suitable size baking dish.
- Fill up with the silverbeet mixture and repeat pastry process for the top of the pie.
- Sprinkle sesame & poppy seeds on top and bake for approx 1 hour until golden brown.
- Cut into portions and serve hot or cold.
- Spanakopita is suitable to freeze.