Ingredients
- 3 Spring onions chopped
- 1/2 red onion
- 2-3 sprigs each herbs of your choice, i used lemon thyme, chives, parsley, mint
- 1 piece lemon rind thinly peeled
- 3 garlic cloves
- 1 bunch silverbeet or baby spinach
- 1 bunch red silverbeet/ruby chard
- 1 litre water
- 1 heaped teaspoon veg stock from EDC, optional
- 4 frozen sheets puff pastry
- 250 gram ricotta
- 100 gram Vintage Cheddar
- 150 gram parmesan/romana or pecorino
- 3 large eggs (700gm)
- salt and pepper to taste
- 10 gram Butter
- 20 grams olive oil
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.Take frozen sheets of pastry from fridge and set out to thaw
2.Grease a 20x30xcm retangle dish (i use ceramic)
3.Set oven to 210 degrees
4. Place sping onion, onion, herbs, lemon rind, garlic and 1/2 tsp salt into TM bowl. chop 5 sec on 6.
5. Add 10-20ml olive oil and 10 gm butter and saute 2miin 100
"Counter-clockwise operation" degrees speed 1set aside
6. Place water and stock into jug (no need to rinse) set 12 min varoma temp speed 4.
7. While water/stock heating, place roughly chopped silverbeet and chard in varoma and place varoma on top of jug (should almost be at 100 degrees). If all spinach doesnt fit in do half then wait for it to wilt and add more. (stir through so steams evenly). Set for extra 5 mins if not soft and wilted
8. When steamer finished, add wilted silverbeet and chard to onion herb mix, tip out stock or keep to reuse.
9. Rinse jug with cold water and wipe down. (or use second jug)
10. Chop hard cheeses. remove 100gm or so to sprinkle on the top of pie and set aside,
11. Add eggs, ricotta and pepper to the remaining cheese . Mix 10 sec speed 5.
12. Mix egg/ cheese mix though spinach onion mix.
13. Layer one puff pastry sheet on bottom of dish, place a third of spinach cheese filling evenly on top, layer another sheet of pastry on top, pressing side of pastry down, add another 3rd mix, place next layer pastry, then last third, top with final pastry sheet, spray sparingly with olive oil, sprinkle reserved cheese over top and using a sharp pointed knife, insert knife 6 times at even intervals to bottom of dish to create 6 air holes.
14. Place spanakopita pie in oven for 50 mins or until has doubled in height. (if browning too much cover with silver foil but should be ok!)
Tip
Sometime i use a saucepan to saute the onion and herbs then add rinsed chopped silver beet and chard with out any extra liquid, cover with lid and allow to steam itself Takes 5-7 min. (check regularly that it doesnt burn) But i find steaming in varoma keeps colour better.
Serve hot with salad, or cold as a snack lunch or in lunchbox.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this with just three layers of puff pastry, and it was nice - grew huge in the oven but deflated when it came out. Next time I won't bother with the middle layer of pastry as that was really soggy, but the pie filling wa delicious. I used mint and dill, which tasted good. Thanks for this recipe!
Made this exactly as stated - it was nice enough But perhaps a wee bit bland for my liking. I might try the suggestions other have given. Served with a salad.
Loved it. I put in 2 extra eggs, used fetta cheese instead of the other cheeses, used heaps of herbs including dill which goes really well with this dish, I didnt use stock, I used 4 cloves of garlic and might use 5 next time (I am a garlic fiend), I put in 4 shallots and 1 brown onion. I also just used one sheet of puffed pastry which was layered over the top. Yum!
Its great - possibly coulduse a little more parmesan to flavour it. I will make in separate triangles next time for the lunch box
I just made this using silverbeet and kale as I didn't want it to end up in the compost again. my 3 year old and 1 year old are loving it!!super delicious
I just made this using silverbeet and kale as I didn't want it to end up in the compost again. my 3 year old and 1 year old are loving it!!super delicious
OMG this was beautiful! I made my own puff pastry though from the EDC and served it with a tatziki dip- Will be making this a regular menu item for visitors
A friend just made this & brought me some to try. Delicious!!!!!!! I want some more. Definitely going to make