SPANAKOPITA
SERVES 4 PREP 15 MINS COOK 35 MINS PER SERVE 1698kJ COST
• 1 bunch Tuscan cabbage, leaves stripped, shredded• ½ cup water• 1 bunch silverbeet, leaves stripped, shredded• 250g reduced-fat cottage cheese• 200 . g reduced-fat feta, crumbled• 3 . eggs, whisked• ½ . bunch green onions, thinly sliced• ½ . bunch parsley, finely chopped• ½ . bunch dill, chopped• 4 . garlic cloves, crushed• finely grated zest, juice 1 lemon, plus wedges to serve• 8 . sheets filo pastry, halved• 1 . tbsp poppy seeds• Greek salad (without feta), to serve 1 Preheat oven to moderate, 180°C. Lightly grease a 10-cup casserole dish.
2 In a large saucepan, cook cabbage with half water on medium, tossing until just wilted. Repeat with silverbeet and remaining water.
3 In a large bowl, combine cabbage, spinach, cottage cheese, feta, eggs, green onion,…
