Copyright John Paul Urizar
www.johnpaulurizar.com.au
Here's a variation of the Greek favourite spanokopita. The difference of course that these parcels are not made with layers of filo pastry brushed with butter.
Cook the silverbeet leaf in a large pan of slightly salted water for 2 minutes. Drain thoroughly squeezing any extra moisture from the silverbeet and chop into small pieces. Combine the silverbeet with the ricotta, nutmeg, parsley, dill, and seasoning.
Preheat the oven to 180 degrees Celsius.
Spray the bread with a little water to make it more malleable and spread it out on the workbench. Spoon the mixture along the front of the bread leaving about 8 cm in front and 5cm at the sides to roll up and tuck in the edges.
Lift the front of the bread and roll it over the silverbeet mixture, tuck in the sides, then roll the rest of the bread around.
Brush the parcels with olive oil and sprinkle a little za'tar over the top of each. Cover with foil and bake in the oven for 20 minutes. Remove the foil and cook for a further 5 minutes until the top is crispy and golden
Serve with a green salad.
Note: Propane and butane are propellant gases added to cans of oil to produce substantial pressure to force sufficient oil for cooking coverage.
While the concentrations used in oil sprays are considered safe, both gases are neurotoxic in high concentrations.
Makes 6 servings (serve = 1 parcel)
| Prep Time: | 15 mins |
| Cooking Time: | 20 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 705 kj |
| Calories | 169 kcal |
| Fat | 6.9 g |
| Saturated Fat | 3.8 g |
| Total Carbohydrate | 14 g |
| Total Protein | 11.1 g |
| Fibre | 3.2 g |
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