Spanakopita

Preheat your oven to 170C 

1. In a large saucepan cook the Garlic, Spring Onion and Onion with some Olive Oil until soft. Add the Silverbeet and Spinach until reduced in size and soft. Put mixture in a colander to drain off any excess liquid, set aside to cool.  

2. Put the Milk in a saucepan and slowly bring it to 93C degrees (200F). Start a whirlpool in the milk with a spoon and quickly add the Vinegar. You will see the curds start to form, after a few minutes, with a slotted spoon remove the curds into a cheese cloth and set aside to cool. When cool add freshly grated Nutmeg and some Salt. 

3. In a large mixing bowl add, Eggs, grated Parmesan, Goats Cheese, tsp Salt, Ricotta and the Spinach mixture. Mix together well. 

4. This is a spiral Spanakopita, best presented by making it in a round dish, about 35cm diameter. Each piece is going to be 3 sheets of Filo, with Butter brushed in between before layering the next piece, then spoon the in filling to be about ¾ of an inch thick. Brush Butter of the exposed Filo before you start to roll the Filo lengthwise to make a long tube, (like how you would roll up a carpet), start at the centre of the spiral and build it out. 

   
   

5. When you have used all the mixture and your spiral is complete, brush the top with Butter and then sprinkle some Sesame Seeds and flakey Sea Salt, put in the oven for 40 minutes. Best enjoyed warm!