Σεσκουλοπρασόπιτα

Another day, another variant on χορτόπιτα and σπανακόπιτα. But this version is certainly not suitable for Lent due to the animal products.

Ingredients

Half bunch silverbeet

1 leek

2 spring onions

2 cloves garlic

1 tsp Sambal oelek

180 gr ricotta

80 gr fetta

18 gr dill

1 egg

Parmesan

Phyllo

Olive oil

Poppyseed

Mode

Preheat the oven to 180c
Roughly chop the silverbeet, discarding the thick stalks
Clean and slice the spring onions 
Place the vegetables in a steamer 
Peel and crush the garlic and add
Add Sambal oelek
Steam on the stovetop until soft, stirring occasionally
Meanwhile place the ricotta in a bowl
Crumble the fetta by hand on top
Add the egg and stir to combine

Chop the dill roughly, discarding thick stalks and add to cheese mixture

When the vegetables are cooked, add to the mixture and combine well
Using a pastry brush and olive oil line the bottom of a baking dish with about six layers of phyllo, taking care to oil well between each layer
Add the cheese and vegetable mixture to the phyllo
Fold the phyllo over the mixture and cover with several layers of phyllo brushing with oil between each layer
Fold in the edges and oil the top layer
Sprinkle with poppyseeds
With a sharp knife cut the top of the pie into desired portions. DO NOT cut through the bottom of the pie
Cook for 45 minutes in 180c oven until top is crisp and golden
Leave to rest for 2-3 minutes after cooking
Then with a sharp knife cut the portions through to the bottom of the pie.

Cheat’s seskoulopita

This is for you, Ελένη μου! Sometimes I make a pie very akin to Greek spanakopitta or tyropitta but using ready made sheets of frozen puff pastry instead of phyllo. Yes, I know it is not the traditional way. But let’s face it, if you are in a hurry, you can create a very nice product more quickly using frozen puff pastry.  Imagine my amazement recently when Ελένη sent me a photo of her tyropitta made with puff pastry! Yes, it is a thing and I can surely enjoy it as a fast-food thing if my Greek teacher does?

Ingredients

Half bunch silverbeet (including stalks)

2 spring onions

2 garlic cloves

1 tsp Sambal oelek

375 gr ricotta

100 gr fetta

1 egg

2 sheets frozen puff pastry

Poppyseeds 

Mode

Place a steamer on the stove and bring water to the boil

Remove pastry from freezer to thaw

Turn on oven to preheat to 180c

Meanwhile roughly chop half a bunch of silverbeet including white stalks

Add to steamer

Chop spring onions and add to steamer

Crush garlic and add to steamer

Add Sambal oelek

Steam until vegetables tender

Place ricotta in mixing bowl

Crumble fetta and add

Add egg

Add steamed vegetables

Stir to mix completely

Place one sheet of pastry in the bottom of a square oven dish

Spoon the mixture on the pastry and smooth 

Place the second sheet of pastry over the vegetables and cheese

Fold the two sheets of pastry together and press to seal

Sprinkle poppyseed on top

Cook in 180c oven for 45 minutes