Brisbane Local Food

Growing local

Tonight's dinner was Spanakopita. Spinach, shallots and eggs were from the tiny farm. The feta was home made stuff from a recent course for Millen Farm. I don't know what rich people eat, but I'm doing okay!

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Comment by Glen on October 14, 2016 at 14:49
By pure coincidence, my partner discovers an lchf Spano recipe today. It's on!
Comment by Andrew Cumberland on October 13, 2016 at 19:50

The cheese is actually pretty easy Glen. There's a cheese making group on this site with instructional videos I did to help people.

Comment by Glen on October 13, 2016 at 18:38


Love spanakopita. 

Current LCHF diet means no pastry for me, but everything else is on the table. Impressed with home made feta.

Comment by Andrew Cumberland on October 13, 2016 at 14:20

That's very kind of you Dianne.  I'm quite chuffed. 

Comment by Dianne Caswell on October 13, 2016 at 10:24
Looks and sounds great Andy, I'm sure it was loved by all. I make mine with Warrigal Greens (NZ Spinach) & Chard. You really take your cooking seriously, so nice to see in a bloke. Keep the Recipes coming...
Comment by Elaine de Saxe on October 11, 2016 at 21:46

Copy and paste to Recipes, Andy?

Comment by Andrew Cumberland on October 11, 2016 at 20:49

Spanakopita is a traditional Greek spinach or silver beet pie enveloped in crisp filo pastry.


To prep


To cook








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(6 Members)

AAustralian Good Taste

Australian Good Taste - September 1997 , Page 14 
Recipe by S. Parnell, Toowoomba, Old


 1kg (about 1 bunch) silverbeet, washed

 160mls (2/3 cup) olive oil

 3 medium brown onions, finely chopped

 250g feta, crumbled

 200g cottage cheese

 4 eggs, lightly whisked

 2 tablespoons finely chopped fresh Continental parsley

 1 tablespoon finely chopped fresh dill

 1/4 teaspoon freshly grated or ground nutmeg

 Ground black pepper, to taste

 9 sheets filo pastry (not the frozen variety)

 1 tablespoon water


  1. Preheat oven to 180°C.
  2. Remove stems from the silverbeet leaves and chop the stems finely. Coarsely Shred the leaves. Place the stems and leaves in a metal colander over a saucepan of boiling water, cover and steam for about 10 minutes or until wilted. Drain well and cool.
  3. Meanwhile, heat 3 tablespoons of the olive oil in a saucepan over medium heat and cook the onion for 5-8 minutes or until soft.
  4. Squeeze the cooled spinach with your hands, to remove excess liquid. Add onions, feta, cottage cheese, eggs, parsley, dill and nutmeg to the spinach and mix. Season with pepper.
  5. Brush a 20 x 30cm (2-1itre/8-cup) ovenproof dish with a little of the olive oil. Lay filo pastry flat on a work surface. Cover with a clean tea towel and then with a damp tea towel. Brush one half of a pastry sheet with the olive oil and then fold it in half. Place over the base of greased dish. Repeat with 2 more pastry sheets, brushing with a little olive oil between each layer.
  6. Spread 1/2 the spinach mixture evenly over the pastry. Top with 3 more doubled pastry sheets, brushing with oil between each. Spread with the remaining spinach mixture and then top with another 3 doubled pastry sheets, brushing between each. Tuck any overhanging pastry down the side of the dish and brush with a little oil. Score the top with a sharp knife and sprinkle with the water. Bake in preheated oven for 45 minutes or until the pastry is crisp and golden.


Comment by Susan on October 11, 2016 at 17:28

Looks amazing - recipe??

Comment by CHERYL SLAPP on October 11, 2016 at 6:26

Yummo, looks soooo good

Comment by Lissa on October 11, 2016 at 4:43

Delish and so fresh.

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Vetiver grass helps to stabilise soil and protects it against erosion.  It can protect against pests and weeds. Vetiver is also used as animal feed. (Wiki.)

GrowVetiver is a plant nursery run by Dave & Keir Riley that harvests and grows Vetiver grass for local community applications and use. It is based in Beachmere, just north of Brisbane, Australia.

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