Spanakopita with couscous

by SuperValu

Can also be be served cold with an apple and walnut salad for lunch the next day.

4 people 90 minutes 30 minutes

Ingredients

For the couscous

250 g Couscous
75 g Pumpkin Seed Butter
50 g Raisins
1 tsp Sea Salt fine
3 - Spring Onions chopped
50 g Sultanas
3 tbsp SuperValu Extra Virgin Olive Oil
250 ml Water just boiled

For the pie

1 - Black Pepper
1 - Egg yolk only, beaten with 1 tbsp water
3 - Eggs beaten
270 g Filo Pastry thawed if frozen
1 cloves Garlic minced
1 - Leek cleaned and chopped
60 ml Olive Oil plus extra for greasing and brushing
1 - Onion chopped
250 g Ricotta Cheese
1 - Salt
1.25 kg Spinach
250 g SuperValu Feta Cheese crumbled
25 g SuperValu Fresh Dill chopped
60 ml Water

For the tomato coulis

500 g Cherry Tomatoes
60 ml Olive Oil
300 g SuperValu Olives

Method

Preheat the oven to 225°C/gas mark 7.
First, make the coulis. Combine the tomatoes, olives and olive oil on a baking tray and roast in the oven for 40 minutes while you prepare the pie. You can either leave the coulis as it is or blitz it briefly with a hand-held blender. Taste for seasoning, but it shouldn’t need salt. Set aside until you’re ready to serve.
Reduce the oven to 200°C/gas mark 6. To make the pie, bring the water to the boil in a large, heavy-based pot over a medium-high heat. You will have to add the greens in four batches, waiting for the first batch to cook down before adding another, and you will have to cover the pot while the greens cook down. The whole process will take about 20 minutes. The greens should be dark and wilted. Transfer to a colander and drain for 20 minutes, then squeeze them dry with kitchen paper. Once cool, chop the greens coarsely.
Heat the 60ml of olive oil in the same pot that you cooked the greens in. Add the leek, onion, garlic and a good pinch of salt. Sauté until translucent and tender, 7 to 9 minutes, then add the chopped greens, ricotta, feta and dill. Remove from the heat and stir in the remaining 3 tablespoons of olive oil and taste for seasoning. Add some salt and pepper, and if it tastes too dull, add more salt. Mix in the three eggs.
Brush a 33cm x 23cm pan liberally with olive oil. Layer half of the filo in the pan, brushing the layers liberally with olive oil. Layer three filo sheets lengthwise and one crosswise. Put the greens filling on the pastry and fold over the overhang. Repeat with the remaining filo, still brushing the layers with olive oil, and tuck in the pastry. Brush the top with the egg yolk beaten with the tablespoon of water.
Cover with foil and bake in the oven for 35 minutes. Uncover and continue baking for 10 minutes more, until the pie is golden. Let the pie rest for 20 minutes.
While the pie is baking, combine the couscous, sultanas, spring onions and salt in a pot. Add the boiled water, cover and allow to stand for 5 minutes. Uncover, then stir in the pumpkin seeds and olive oil and season to taste.
Cut the spinach pie into slices and serve with the couscous and tomato coulis.