Laskopita - Lasagne + Spanakopita

1 onion, finely chopped

5 garlic cloves, finely chopped

2 tbsP olive oil

3 bunches silver beet, green leaves removed, white stems discarded

1 cUP parsley, finely chopped

1 cUP dill, finely chopped

1 cUP mint, finely chopped

1 cUP basil, finely chopped

500 g ricotta

1 cUP goats curd

1/2 cUP parmesan, finely grated

1 lemon zested and one half juiced

400 g passata, or tomatoes crushed, strained and salted

1 garlic clove, crushed

1 tbsP olive oil

250 g fresh lasagne sheets, blanched

8 sheets of filo

Olive oil spray

1 tbsP black sesame seed

method

Preheat oven to 180’c. 

Over med heat, sauté the onion and 5 garlic cloves in 2tbs olive oil till golden and soft, not burnt. 

Season and allow to cool. 

In a large bowl, cover the silver beet leaves in 1-2 kettle fulls of boiling water. 

After 3mins, strain away al the water and twist squeeze the leaves in a tea towel or napkin to remove as much excess water as possible. 

Roll the leaves together and finely slice. 

Medium/rough chop the 4 cups of herbs.

Thoroughly combine the silverbeet, sautéed onion and garlic, ricotta, goats curd, parmesan, lemon zest and juice in the large blanching bowl, This is best done with your hands. Season well. 

Combine the passata, garlic and remaining olive oil. 

In a large baking dish, layer as follows:

1/4 qty of passata

Blanched lasagne sheets

1/3 qty of spinach & ricotta mix

1/4 qty of passata

Blanched lasagne sheets

1/3 qty of spinach & ricotta mix

1/4 qty of passata

Blanched lasagne sheets

1/3 qty of spinach & ricotta mix

1/4 qty of passata

Gently scrunch and fold the filo sheets one by one to make a rough tissue-like top to seal the filling. 

Spray with olive oil spray and sprinkle with sesame seeds.

Fan bake for 45 MINUTES.

Serve with extra virgin olive oil, lemon wedges and grated parmy. 

PHOTOGRAPHED BY William Meppem