serves
6
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 375 g pack of filo pastry, thawed
- Olive oil, for brushing
- 1 tbsp nigella seeds
- Heirloom tomato salad, to serve (see Note)
For the filling
- 1 onion, finely chopped
- 1 cup rainbow chard stalks, finely chopped
- 2 cups cooked rainbow chard leaves (about 2 bunches fresh)
- 1 ½ cups medium firm tofu, mashed
- 4 garlic cloves, crushed
- ½ cup vegan parmesan (or cheddar), coarsely grated
- ½ cup vegan feta, crumbled
- 3 tbsp nutritional yeast
- 1 tsp dried herbs (of your choice)
- 1 ½ tsp salt
Instructions
- Preheat the oven to 180˚C.
- To make the filling, heat a large frying pan over medium-high heat, then fry the onion and rainbow chard stalks, stirring, until translucent.
- Once translucent, transfer the onion and chard stalks to a large bowl with the remaining filling ingredients and mix well to combine.
- Brush a large, heavy-based oven-proof frying pan or round baking dish with olive oil.
- Lay the filo pastry out on a clean working surface and spoon the filling along the long edge, shaping it into a long, sausage-like log. Fold in the corners, then roll tightly, tucking in the edges as you roll. Coil into a spiral and place in the centre of the baking dish. Repeat the rolling process, wrapping each filled roll around the centre spiral, and continue until the dish is full and the rolls are snugly fitted together. Brush the pastry tops with olive oil and sprinkle with the nigella seeds.
- Bake the spanakopita for 35 minutes, or until crisp and golden. Remove from the oven and allow to cool slightly, then serve with an heirloom tomato salad (see Note).
Note
This spanakopita pairs beautifully when served with a simple tomato salad – a mixture of heirloom tomatoes, cherry tomatoes, black olives and red onion, dressed with a drizzling of white balsamic vinegar and extra virgin olive oil.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
