Callaloo Spanakopita (Révolution Réchauffé)
This callaloo spanakopita is a Caribbean remix on the Greek classic. Made with canned callaloo, courgettes, and yogurt, it's lighter but full of rich, herby flavour. Perfect for picnics, meal prep, or leftover makeovers.
Ingredients:
Equipment
- 1 Bowl
- 1 deep baking dish or pie dish
- 1 Pan
Ingredients
Callaloo Filling:
- 400 g callaloo or 1 can, drained and stems removed
- 3 small courgettes or grey zucchini, sliced
- 1 cup onion chopped
- 2 green onions chopped
- 3 cloves garlic minced
- 1 tsp dried mint
- 1 tsp parsley
- 2 tbsp coriander
- 1 tsp dried thyme
- 1 tsp pepper sauce
- ½ lemon juiced
- Salt and pepper to taste
- 2 eggs
- 1 cup plain yogurt thick
- 1 cup panko breadcrumbs
- ¼ cup neutral oil
For Filo Pastry:
- ½ box filo pastry leftover from Apple Crisp Gallette
- ½ stick salted butter melted
Instructions
- Place filo pastry between damp cloths to soften edges.
- Chop all vegetables. Rinse and drain callaloo, removing any tough stems.
- Heat oil in a pan. Sauté onions and green onions until soft.
- Add garlic and dried herbs. Cook for 5 minutes.
- Add courgettes and callaloo. Cook until water reduces.
- Season with salt, pepper, and pepper sauce.
- Transfer mixture to a bowl. Stir in eggs while warm. Add panko, then yogurt, mixing well.
- Line a baking dish with filo sheets, letting them hang over the sides. Brush each layer with melted butter.
- Add the callaloo mixture until dish is about ⅔ full.
- Fold over excess filo to cover. Add extra scrunched filo on top.
- Brush with remaining butter.
- Bake at 375°F for 40 minutes. Increase heat to 400°F and bake 20 more minutes until golden.
- Cool for 1 hour before serving.
Notes
Estimated Nutrition (per serving):
Calories: 330 kcal
Carbohydrates: 24g
Protein: 9g
Fat: 22g
Saturated Fat: 7g
Fiber: 3g
Sugar: 4g
Sodium: 390mg
Calories: 330 kcal
Carbohydrates: 24g
Protein: 9g
Fat: 22g
Saturated Fat: 7g
Fiber: 3g
Sugar: 4g
Sodium: 390mg