Callaloo Spanakopita: Caribbean Comfort in Greek Clothing

Révolution Réchauffé: Callaloo Spanakopita

We’re calling this one a cultural mashup you didn’t know you needed… Think Shirley-Ann Marie Valentine (the girl’s who get it, get it!)
Picture spanakopita’s flaky, golden goodness meets Caribbean callaloo with a tangy yogurt upgrade. It’s hearty, herbaceous, and slightly lighter than the traditional Greek classic but somehow, it still hits.

This Callaloo Spanakopita is what happens when you’ve got leftover filo pastry from a failed Apple Crisp Galette recipe test, a can of callaloo in the cupboard, and absolutely zero desire to go to the store. It’s a perfect dish for lunch, a side for dinner, or a soft flex at a picnic.

Ingredients (Serves 6–8)

Vegetable Filling:

• 1 can (400g) callaloo, drained and hard stems removed
• 3 small courgettes (zucchini-style squash), sliced
• 1 cup onion, chopped
• 2 green onions, chopped
• 3 cloves garlic, minced
• 1 tsp dried mint
• 1 tsp parsley
• 2 tbsp coriander (fresh or dried)
• 1 tsp dried thyme
• 1 tsp pepper sauce
• Juice of ½ lemon
• Salt and pepper, to taste
• 2 eggs
• 1 cup thick plain yogurt
• 1 cup panko breadcrumbs
• ¼ cup neutral oil

For the Filo Pastry:

• ½ box of filo pastry
• ½ stick salted butter, melted

How to Make It

1. Place leftover filo sheets between two damp cloths to soften edges.
2. Chop all vegetables. Rinse canned callaloo and remove any tough stems.
3. In a pan, heat oil and sauté onions and green onions until softened.
4. Add garlic, dried herbs, and sauté for 5 minutes until fragrant.
5. Add courgettes and callaloo. Cook down until most water is evaporated.
6. Season with salt, pepper, and hot sauce.
7. Transfer mixture to a bowl. While still warm, mix in the eggs, then panko, then yogurt until fully combined.
8. Line a baking dish with half the filo, letting the edges hang over. Brush with melted butter between layers.
9. Fill with the callaloo mixture, about ⅔ full.
10. Fold over the overhanging filo to seal. Add a few extra sheets on top, scrunched for texture.
11. Brush the scrunched top with remaining butter.
12. Bake at 375°F for 40 minutes, then increase heat to 400°F and bake another 20 minutes, until golden brown.
13. Let cool for 1 hour before slicing and serving.

Notes From the Moody Eater Kitchen

• Callaloo is the star. Don’t dry it out or you’ll lose that soft, earthy texture.
• The yogurt-lemon combo stands in for traditional cheeses, keeping it creamy but tangy.
• Scrunched filo top = crispy peaks. Don’t skip this. It makes the whole thing feel bakery-level good.

Final Mood

✰✰✰✰✰ star TRY

It’s flaky. It’s green. It’s got island roots and Mediterranean drama. Callaloo Spanakopita is the kind of leftover makeover that tells a story. And the story is: “Yes, I cook like this on a weeknight.”