Spanakopita Pie with Capsicum

spinach pie recipes

This recipe really surprised me, I wasn’t going to cook it as I’m really fussy with spinach dishes because I actually don’t like spinach. Well silverbeet anyway, I actually love baby spinach in all my salads.

The best may to describe the taste of silverbeet would be DIRT. lol I hate the stuff. But it is really good for you, so I was really happy to find this recipe and LOVE IT!

This pie has a perfect balance of herbs which takes that silverbeet taste away. Especially the mint, one of my favourite herbs.

silverbeet recipes

Here is our silverbeet being prepared. Cutting the hard white stalk out for this recipe is a must.

I always just call silverbeet big spinach or ‘normal’ spinach lol. And then theres baby spinach and English spinach. All too confusing, so its just all spinach to me. I’m not a chef, just love cooking and sometimes I’m the only one that knows what Im talking about lol.

filo pastry recipes

Heres an idea of how I laid out my filo sheets. I love cooking with and eating pastry, but sometimes when I’m reading a recipe that uses pastry I have to read the recipe over and over to get how to LAY the pastry or where to spread my fillings. I hope I’m  not the only one that gets confused by this in recipes lol. I hope this picture helps. But then again this is my interpretation of the recipe so this could be totally wrong lol, but it worked out well and thats the main thing.

capsicum recipes

Another picture of how I score my pastry. You can score this how you like or best you can lol. And make sure your knife is really sharp.

ricotta recipes


The capsicum works really well with this pie too.

Spanakopita Pie with Capsicum
Prep time
Cook time
Total time
Silverbeet pie with fresh herbs and ricotta. Served with roasted red casicum and more fresh herbs.
Serves: 6
  • 2 bunches (about 1.2kg) silverbeet, leaves washed and white stems removed
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 3 garlic cloves, crushed
  • 2 tablespoon chopped fresh parsley
  • 2 tablespoon chopped fresh dill
  • 2 tablespoon chopped fresh mint
  • 1 lemon, rind finely grated
  • 300g /10.5oz low fat fresh ricotta
  • 75g /2.7oz feta, crumbled
  • pinch of nutmeg
  • 5 eggs, lightly whisked
  • 10 sheets filo pastry

  • Roast Capsicum Salsa
  • 150g / 5.2oz roasted red capsicum, finely chopped
  • 2 tablespoon finely chopped parsley
  • 2 tablespoon chopped fresh dill
  • 2 teaspoon olive oil
  1. Heat a large frying pan over medium heat. Cook the silverbeet in batches, tossing, for 2 to 3 mins. Transfer to a large bowl and let cool.
  2. Place the frying pan back on the heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Set aside to cool.
  3. Squeeze the excess water from the spinach leaves and finely chop. Return to the bowl along with the cooled onion mix, herbs, lemon rind, ricotta, feta, nutmeg, and egg. Stir until well combined.Season.
  4. Preheat the oven to 180C/160C fan forced. Lightly spray a 28cm pie dish with oil. Spray one sheet of filo pastry with olive oil spray, Place in base of pie dish, repeat with another 4 sheets of filo pastry. Spraying each sheet of filo and layering them at alternate angles to make sure base is entirely covered. Spoon filling into base and smooth out.
  5. Lightly spray another sheet of filo with olive oil spray and place over top of filling. Repeat with 4 remaining sheets. Layering at different angles again to make sure entire top is covered. Tuck pastry edges down inside the dish. Use a sharp knife to score the top few filo layers into 8 wedges then score each wedge into a diamond pattern. Spray well with olive oil and bake for 30 - 35 minutes or until golden.
  6. To make salsa, combine all ingredients in a small bowl.
  7. Serve pie topped with capsicum salsa
Nutrition Information
Serving size: 6 Calories: 302 Fat: 16g Carbohydrates: 19g Fiber: 5g Protein: 19g


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