Spanakopita with Smashed Edamame and Leek Recipe
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This flaky filo spiral is stuffed with a bold and brilliant twist: smashed edamame, sweet sautéed leeks and leafy greens. Crispy on the outside, creamy on the inside, and topped with a sprinkle of seeds for good measure, it’s not like your average spanakopita – it’s even feta!
You will need
Serves 8
For the spanakopita:
- 1/2 packet frozen de-shelled edamame
- 3 leeks (white & light green part), thinly sliced
- Handful cooked spinach
- 2 tbsp extra virgin olive oil
- Salt and pepper
- 1 packet filo pastry
- Nigella seeds and/or sesame seeds, for topping
For the glaze:
- 2 tbsp water
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt (mixed until dissolved)
To serve:
- Side leafy salad
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 200°C.
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Step 2
Blanch the edamame in boiling water for 30 seconds, then transfer to cold water to stop the cooking. Drain, pat dry, and add to a bowl.
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Step 3
Heat olive oil in a frying pan over medium heat. Add the sliced leeks with a generous crack of pepper and a pinch of salt. Cook for around 5 minutes until softened and sweet, then add to the edamame bowl. Toss in the cooked spinach.
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Step 4
Using a fork, potato masher, or your hands, roughly smash the mixture together until the edamame breaks up and the filling comes together. No need for perfection here—rustic is key.
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Step 5
Layer the filo pastry into three sets of 4 sheets, overlapping slightly. Work quickly, brushing each layer with olive oil to prevent drying.
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Step 6
Spread the filling evenly across the pastry, fold in the edges, then roll it up into a log and curl into a spiral shape. Transfer to a lined baking tray, scatter with nigella or sesame seeds, and bake for 10 minutes.
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Step 7
Remove from the oven, brush generously with the olive oil and salty water glaze, then bake for another 5 minutes or until golden and crisp.
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Step 8
Let cool slightly before slicing and serving with a fresh leafy salad.
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Recipe: Simon Toohey
