Cauliflower Spanakopita

Serves 4-6

55 Minutes Medium


3 tbsp Azalea Grapeseed Oil, plus extra to brush pastry

1 brown onion, chopped

1 bunch spring onions, roughly chopped

3 cloves garlic, crushed
300g cauliflower (about ½ medium size), blitzed in a food processor to a fine crumb

560g baby spinach leaves

½ cup each chopped flat-leaf parsley and dill

Zest and juice of ½ lemon

2 eggs, whisked

½ cup ricotta cheese

1 cup crumbled feta

½ tsp grated nutmeg

8 sheets filo pastry

Sesame seeds, to decorate

Sea salt and freshly cracked black pepper



Preheat a fan forced oven to 180ºC. Grease a 20cm square baking tin.


Heat 3 tbsp Azalea Grapeseed Oil in a large frypan over medium heat. Add onion, spring onion and garlic and saute until golden and softened. Add cauliflower and fry for a further 3 mins. Transfer mixture to a large bowl. Add baby spinach, parsley and dill to the frypan and cook for 1-2 mins until the spinach is wilted (you may need to do this in batched depending on the size of your frypan). Remove from heat, add to cauliflower mixture and season with salt and pepper, stir through lemon zest and juice then allow to cool.


Combine eggs, ricotta and feta, season with nutmeg and salt and pepper. Add the spinach cauliflower mixture and stir well.


Brush 4 layers of filo lightly with oil then layer in prepared tin (there will be excess pastry overhang – this is good!). Spread the spinach cauliflower mixture over the top, then fold over the excess pastry.


Brush each remaining filo sheet with oil, layer on top of one another then place on top of the filling, tucking the excess pastry into the sides of the tin to enclose the filling. Brush the top with oil, sprinkle with sesame seeds then bake for 30-35 mins until crispy and golden.


Serve hot.