Baked Kumara & Spinach Spanakopita
A recipe from New Zealand.
🇳🇿 New ZealandbakedkumaraspinachspanakopitavegetarianhighCarbcomfortFoodfamilyStylemealPrepbeginnerFriendly
Nutrition (per serving)
480Calories
16 gProtein
68 gCarbs
18 gFat
8 gSugar
750 mgSalt
Ingredients
- 1 kg Kumara (thinly sliced)
- 500 g Fresh spinach (chopped)
- 300 g Feta cheese (crumbled)
- 12 Filo pastry sheets
- 4 Eggs
- 1 large Onion (finely chopped)
- 3 cloves Garlic (minced)
- 6 tbsp Olive oil
- 2 tbsp chopped Fresh dill
Method
- Sauté onion and garlic in 2 tbsp oil until soft. Add spinach, cook until wilted. Cool, squeeze excess moisture.
- Mix spinach with feta, eggs, dill, salt & pepper. Layer kumara slices in greased baking dish.
- Brush filo sheets with oil, layer half in dish over kumara. Spread spinach mixture, top with remaining filo.
- Bake 180°C 35–40 min until golden and set. Rest 10 min before slicing – flaky vegetarian NZ kumara-spinach pie.
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