Skillet spanakopita

Preheat oven to 200˚C fan-forced. Heat half of the oil in a 22cm-diameter ovenproof frying pan or skillet over high heat. Add green part of spring onion and silverbeet and cook, stirring frequently, until wilted (3 minutes). Drain and stand in colander until cooled completely, then transfer to a bowl.

Step 2

Wipe out pan and brush with butter. When pan is cool enough to handle, brush 1 sheet of filo and lay vertically in pan, allowing excess to overhang. Butter another sheet and lay it over first sheet horizontally, in a cross pattern, carefully pushing into pan. Repeat with remaining sheets, overlapping each sheet.

Step 3

Add cheeses, egg and dill to spinach mixture, season to taste and stir to combine. Spoon mixture into filo-lined pan. Fold overhanging filo around edge of pan to create a ruffled 6cm border, brush with butter and scatter over nigella seeds. Bake until the centre is firm, and filo is golden and crisp (30 minutes); stand for 10 minutes before serving.

Step 4

To serve, place sugarsnaps, peas, remaining spring onions, balsamic and remaining oil in a bowl, season to taste and toss to combine. Scatter snow pea tendrils over spanakopita. Serve with pea salad on the side.

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Skillet spanakopita

By

Cordelia Williamson

This spanakopita is made in one pan, making it a perfect weeknight meal.

Yield

6

Time

55 minutes

Rating

—

Ingredients

80 ml (⅓ cup) extra-virgin olive oil

4 bulbous spring onions (salad onions), thinly sliced, white and green parts separated

1 bunch silverbeet (550gm), stalks removed, leaves coarsely shredded

100 gm unsalted butter, melted

8 sheets filo pastry

300 gm soft goat's cheese, crumbled

300 gm fresh ricotta, drained, crumbled

4 eggs, lightly beaten

1 cup dill, loosely packed and finely chopped

1 tsp nigella seeds

200 gm sugarsnap peas, trimmed and blanched

100 gm podded fresh peas, blanched

1 tbsp white balsamic

Snow pea tendrils, to serve

Instructions

Step 1

Preheat oven to 200˚C fan-forced. Heat half of the oil in a 22cm-diameter ovenproof frying pan or skillet over high heat. Add green part of spring onion and silverbeet and cook, stirring frequently, until wilted (3 minutes). Drain and stand in colander until cooled completely, then transfer to a bowl.

Step 2

Wipe out pan and brush with butter. When pan is cool enough to handle, brush 1 sheet of filo and lay vertically in pan, allowing excess to overhang. Butter another sheet and lay it over first sheet horizontally, in a cross pattern, carefully pushing into pan. Repeat with remaining sheets, overlapping each sheet.

Step 3

Add cheeses, egg and dill to spinach mixture, season to taste and stir to combine. Spoon mixture into filo-lined pan. Fold overhanging filo around edge of pan to create a ruffled 6cm border, brush with butter and scatter over nigella seeds. Bake until the centre is firm, and filo is golden and crisp (30 minutes); stand for 10 minutes before serving.

Step 4

To serve, place sugarsnaps, peas, remaining spring onions, balsamic and remaining oil in a bowl, season to taste and toss to combine. Scatter snow pea tendrils over spanakopita. Serve with pea salad on the side.

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Stone Fruit Caprese

By Ali Slagle

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

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Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.

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These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

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This semi-circle shaped pasta is typical of the Trentino-Alto Adige region of north Italy and is filled with spinach, ricotta and potato. Tossed with nutty brown butter and topped with Grana Padano cheese, this moreish dish is well worth making pasta from scratch for.

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Creamy Lemon Pasta

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This Creamy Lemon Pasta is an ode to the sweet, fragrant lemons that grow all along Italy’s Amalfi Coast. It’s a signature dish of L’Antica Trattoria in Sorrento. Get the recipe at Food and Wine.

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Sweet Cinnamon Tamal

By Daniela Soto-Innes

Baking a single large-format tamal may not be traditional, but it produces a similarly tender, moist, barely sweet cake with pudding vibes.