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Spanakopita with Roast Capsicum Sauce
Recipe by Julie Goodwin
Try out Julie's twist on a popular Greek dish.
- Steps
- Ingredients
Steps
- Preheat air fryer to 200°C.
- Place the capsicum and garlic in the bowl of an air fryer. Drizzle with oil and sprinkle with salt. Cook for 10 minutes, until skin blisters and browns. Transfer to a bowl, cover and set aside.
- In the meantime, combine cheeses, spinach, spring onion, pine nuts, dill, salt and pepper in a bowl. Transfer to a piping bag and set aside.
- Lay filo out between two clean damp tea towels. Working with one sheet at a time, brush the whole surface with melted butter. Lay another sheet directly on top of this and repeat until there are four sheets fully buttered. Cut the stack in half lengthways.
- Pipe the filling along each length of buttered filo. Roll dough over filling, tucking ends in, and use melted butter to seal the seam. Carefully curl the rolls into spirals and brush with melted butter.
- Cook each spiral in the air fryer for 12 minutes, basting once or twice with melted butter.
- To finish the capsicum sauce, peel and discard the capsicum skin and place flesh into a food processor. Squeeze the garlic cloves into the food processor. Add vinegar, yoghurt and 1 teaspoon salt. Process until completely smooth.
- Spoon onto a large serving bowl. Top with the spanakopita and serve with lemon wedges on the side.
