New look spanokopitta

Recipe from: 8/1/1994 12:00:00 AM
Ingredients 11
Servings 8


  • 750
    fresh waterblommetjies
  • 1
    lemon, juice
  • 1
    onion, chopped
  • oil
  • salt and pepper
  • 2
    dried origanum
  • 6
    extra-large eggs
  • 250
    feta cheese
  • 300
    Cheddar cheese, grated
  • 6
    sheets phyllo pastry (or more as needed)
  • butter


1. Cook waterblommetjies with lemon juice until tender but still crunchy. Chop coarsely. Sauté onion in a little oil until golden and add waterblommetjies and seasoning. 2. Beat eggs until fluffy. Crumble in feta, add Cheddar, then fold in waterblommetjie mixture. 3. Grease a large, shallow, ovenproof dish. Take 3-6 phyllo sheets, spread with melted butter, then place one over the other diagonally, creating handkerchief corners. Place waterblommetjies and cheese mixture on phyllo. Brush each of the other 3 layers with butter and place them over the filling to enclose it. Lift up corners to cover top phyllo layers. 4. Brush with melted butter and bake for 45 minutes until golden. (If the phyllo browns too quickly, protect it with a piece of foil.)

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