Handmade Spanakopita

Size Guide

Handmade wholegrain phyllo pastry encasing delicious savoury filling of kale, silverbeet, aromatics and feta. In an entree sized tray perfect for a quick bite before Christmas lunch!

I have always loved a good spanakopita and have for a long time pondered on how to bring some wholegrain flours into the phyllo pastry. 

Contains: Milk and Milk Products, Eggs, Soybeans and soybean products (eg Miso, soy milk etc, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt

Ingredients: Flour (Wheat, oat, maize, millet, chickpea), red wine vinegar, olive oil, butter, fetta, eggs, salt, pepper, nutmeg, spring onion, garlic, onion, silverbeet, kale

Reheating Instructions: Uncover spanakopita and bake at 195c for 1 hour

About your cook, Ronita 

Growing up, food preparation and (eating!) was always a big part of my day. I have fond memories of going to the produce markets in Fiji with my parents and selecting fresh and seasonal produce to prepare. No matter our age, as kids we all had a hand in getting dinner ready. I enjoyed beheading the 500 odd tiny shrimps for a delicious curry! 

Cooking for people offers me so much joy and I believe it's important that we continue eating as naturally as possible even when life gets busy. I enjoy traveling and discovering new cultures and food and utilise a whole range of cooking techniques. 

Customer Reviews

No reviews yet
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
Portion Sizing Information

 

As a guide:

Protein per serve = 150 - 200g 
Total Weight per serve = 300 - 400g
Anything less than these weights are tagged as "LIGHT MEALS"

To help you decide on portion sizing:

 1 Adult 1 Serving
2 Adults 2 Servings
2 Adults & 2 Children under 10  3 Servings
2 Adults, 1 Child under 10 and 1 Older Child 3 Servings