LASKOPITA - LASAGNE + SPANAKOPITA BY LUCY TWEED
Every Night Of The Week is the lovechild of a career-driven Sydney based food stylist and family devoted mum, Lucy Tweed. Lucy’s food M.O. is authentic and straightforward. Her focus is on clean ingredients, supporting local businesses, balancing the diets of her family, deliciousness and of course the necessary hack or shortcut we are all looking for. Rich in warmth, humour, simplicity and visually stunning food photography, Lucy discovered a mass of like-minded people/followers/comrades/friends(!) who relished in her real-time commentary of family, business, relationships, and above all great flavours.
Such is the appeal of Lucy’s signature, a somewhat wayward style, that her Instagram account has grown from a handful of solution seekers to a hefty community of over 26,000, and the first ENOTW book landed on shelves in Aug 2021, and is available for purchase online.
Follow Lucy Tweed of Every Night Of The Week on Instagram or Facebook @everynightoftheweek.
INGREDIENTS
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
1. PREHEAT OVEN TO 180’C.
2. 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.
3. IN A LARGE BOWL, COVER THE SILVER BEET LEAVES IN 1-2 KETTLE FULLS OF BOILING WATER.
4. AFTER 3MINS, STRAIN AWAY ALL THE WATER AND TWIST SQUEEZE THE LEAVES IN A TEA TOWEL OR NAPKIN TO REMOVE AS MUCH EXCESS WATER AS POSSIBLE.
5. ROLL THE LEAVES TOGETHER AND FINELY SLICE.
6. MEDIUM/ROUGH CHOP THE 4 CUPS OF HERBS.
7. 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.
8. COMBINE THE PASSATA, GARLIC AND REMAINING OLIVE OIL.
9. 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
10. GENTLY SCRUNCH AND FOLD THE FILO SHEETS ONE BY ONE TO MAKE A ROUGH TISSUE-LIKE TOP TO SEAL THE FILLING.
11. SPRAY WITH OLIVE OIL SPRAY AND SPRINKLE WITH SESAME SEEDS.
12. FAN BAKE FOR 45 MINUTES
SERVE WITH EXTRA VIRGIN OLIVE OIL, LEMON WEDGES AND GRATED PARMY.
