Spanakopita with Greek Salad and Tzatziki 

This spanakopita is always a crowd-pleaser! It’s perfect to take to a picnic or the beach for a tasty lunch. We’ve served it alongside a Greek salad and some tangy tzatziki for a Greek-inspired spread.

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  • Prepare the filling for the spanakopita. (Allow to cool completely before storing in an airtight container in the fridge). 
  • Make the tzatziki (store in an airtight container in the fridge). 


Ingredients:

  • ½ cucumber (grated and excess moisture squeezed out)
  • ¼ cup coriander (finely chopped)
  • 1 cup Greek yoghurt 
  • 1 Tbsp red wine vinegar
  • 1 small garlic clove (crushed)


Method: 

  1. Add all the ingredients (except the cucumber and the coriander) into a medium bowl and mix well to combine. Add the cucumber and coriander; gently stir. 
Ingredients

Spanakopita 

  • ¾ red onion (diced)
  • 1 tsp dried oregano
  • 2 garlic cloves (crushed)
  • 1 zucchini (grated)
  • 500g frozen spinach (defrosted and excess moisture removed) 
  • 4 eggs (whisked)
  • 250g feta
  • ¼ cup coriander (finely chopped)
  • ¼ cup dill (finely chopped)
  • 400g flaky puff pastry
  • Olive oil
  • Salt and pepper

 

Greek salad

  • ¼ red onion (finely diced)
  • ½ cucumber (diced)
  • 1 capsicum (diced)
  • 250g cherry tomatoes (sliced in half)
  • ½ cup kalamata olives (pitted)
  • 50g feta (crumbled) 
  • 3 Tbsp olive oil
  • 2 Tbsp red wine vinegar‍

 

Tzatziki

  • ½ cucumber (grated and excess moisture squeezed out)
  • ¼ cup coriander (finely chopped)
  • 1 cup Greek yoghurt 
  • 1 Tbsp red wine vinegar
  • 1 small garlic clove (crushed)
  • Pepper
Method
  1. Preheat the oven to 180 degrees, fan bake. 
  2. Heat a large pan over low-medium heat, add a generous drizzle of olive oil, the diced onion, dried oregano, salt and pepper. Sauté for 5-7 minutes until the onions soften. 
  3. Add garlic, grated zucchini, and spinach to the pan. Cook for 5-7 minutes until the zucchini has cooked and the excess water has evaporated. Remove from heat and set aside to cool. 
  4. Grease a quiche dish with a little olive oil. Roll out two sheets of pastry, one big enough to line the dish and one big enough to top the dish. 
  5. Line the bottom of the dish with pastry. Once the spinach mixture has cooled slightly, add whisked eggs, feta, finely chopped herbs, salt and pepper. 
  6. Add this mixture to the quiche dish and then top with the other sheet of pastry. 
  7. Score a few holes in the top of the pastry and bake in the oven for 30-40 minutes or until golden brown. 
  8. While the spanakopita is cooking, prepare the Greek salad and the tzatziki. 
  9. To make the Greek salad, add all the ingredients to a salad bowl and drizzle over the olive oil and red wine vinegar; toss well to combine. 
  10. To make the tzatziki, add all the ingredients (except the cucumber and the coriander) into a medium bowl and mix well to combine. Add the cucumber and coriander; gently stir and season with pepper. 
  11. Once the spanakopita has cooked, let it rest for about 10 minutes and serve alongside the Greek salad and tzatziki. 

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