Jessica Turner At SPA+CLINIC, we’re sinking our teeth into the trend for fresh, seasonal eating – particularly as the cooler Sydney weather makes the idea of a pie sound even more attractive!
This new wave of wholesome wellness principles is bound to resonate with others too, as there’s no need to eliminate certain foodstuffs including sugar, carbohydrates and dairy.
Australian television presenter, meteorologist (and mum!) Magdalena Roze’s penned her debut cookbook, Happy & Whole, to enlighten readers about what’s in-season and tastes best at a given time of year.
Indeed, recipes are divided into chapters based on the weather and the kinds of foods we crave in these environments.
“It’s about the joy of cooking and sharing food, slowing down and moving towards a more natural and balanced way of nourishing ourselves,” she says.
“The commonsense approach focuses on real, unprocessed, nutrient-rich foods that make us feel good and are as close to their natural state as possible.”
Magdalena’s go-to recipe for Spanakopita pie is a perfect for autumn – she has optimised the health benefits of this classic Greek dish with her nourishing ingredient choices.
“This is one of the first dishes I taught myself to cook, and it’s special to me because it’s my mum’s favourite,” she says.
“It’s easy to make and produces the most delicious golden, crunchy crust. Spinach and kale are packed with iron, too, so it’s a great one for kids. You can just as easily use this filling to make filo triangles if you wish.”
Ingredients
1 tablespoon olive, plus extra for greasing
375 g filo pastry, fresh or thawed
500 g spinach, chopped
6 kale leaves, stems removed, chopped
1 onion, finely chopped
250 g feta 2 garlic cloves, crushed
2 spring onions, finely sliced
150 g (¾ cup) ricotta (for a recipe see page 86)
½ teaspoon ground nutmeg
2 tablespoons breadcrumbs
zest of ½ lemon
¼ cup mint leaves, chopped
¼ cup flat-leaf parsley leaves, chopped
2 eggs, beaten
100 g butter, melted
Lemon wedges, to serve
Method
- Preheat the oven to 180°C and grease a 20 cm x 30 cm baking dish or tray with olive oil. (Don’t worry if your tray is smaller, it just means that your filling will be a bit thicker.)
- Place the filo sheets on a work surface and cover with a damp tea towel to prevent them from drying out.
- Place the spinach and kale in a steamer over a large saucepan of boiling water and steam for 1–2 minutes or until the leaves wilt (you may need to work in batches). Set aside in a colander to drain and cool. Once cool, press the spinach and kale against the colander to squeeze out the excess water then chop into smaller pieces. (This step prevents the crust from getting soggy.)
- Meanwhile, heat the olive oil in a frying pan over medium heat and cook the onion until soft and lightly golden. Set aside to cool.
- Place the feta in a large bowl and rub it between your fingers to create a coarse crumb. Add the cooled onion, garlic, spring onion, ricotta, nutmeg, breadcrumbs, lemon zest, mint and parsley and mix well. (I like to do this with my hands to get a nice even texture without overmixing.) Add the spinach and kale followed by the eggs and mix again until well combined.
- Using a sharp knife, halve the sheets of filo pastry. Place two sheets on a work surface and brush the top one with melted butter. Top with another two sheets of filo and again brush with butter, continuing until around half of the filo pastry has been used. Don’t worry if some of the sheets tear a little as this won’t matter once they’re cooked. Now place the buttered sheets of filo in the tray, gently pressing them into the corners. Spoon the spinach and cheese mixture over the filo, spreading it out evenly. Butter the remaining filo sheets two sheets at a time and place them on top. Tuck in any overhanging pastry, then brush the top with butter and sprinkle with the sesame seeds.
- Bake for 45 minutes or until the pastry is golden brown and crisp. If the pastry is browning too quickly, turn the heat down to 160°C and continue cooking for the remaining time. Allow the spanakopita to cool for 10 minutes before serving with lemon wedges for squeezing over. The pie makes the most satisfying crunchy sound when cut, so it’s worth doing this in front of your guests!
Magdalena has recently combined her passion for climate and food as part of the team behind Earth Hour’s Planet to Plate cookbook. Respected for her knowledge and love of food, she was a reviewer for the 2015 and 2016 SMH Good Food Guides, and has hosted numerous events with chefs including Marco Pierre White, Heston Blumenthal, Massimo Bottura and Peter Gilmore. She is also a regular contributor to Delicious online. She lives in Byron Bay with her partner Darren Robertson and their 1-year-old son Archie.
Recipe is extracted from Happy & Whole by Magdalena Roze, published by Plum, RRP$39.99, available in stores now. Photography credit: Rob Palmer.
