As with most great things, we came across this deconstructed spanakopita by fluke, after having some leftover filling one day. We stuffed it into some mussels and, with chickpeas and tomatoes, a new dish was created. – George Calombaris
Ingredients
‘Spanakopita’
Method
Main
1. For ‘spanakopita’, heat olive oil in a large frying pan and sauté onion and garlic over low heat until soft and translucent (4-5 minutes). Add spinach and cook until just starting to wilt (3-4 minutes). Remove from heat, transfer to a colander and squeeze out excess moisture. Transfer to a bowl and cool, then add cheeses, combine well and season to taste with sea salt. Set aside.
2.Meanwhile, heat vegetable oil in a large saucepan. Add mussels, shallot, garlic and wine, then cover and cook over high heat, shaking pan occasionally, until mussels open (3-4 minutes). Drain mussels, reserving 100ml cooking liquid and discard any unopened mussels. Cool, then cover and refrigerate until cold (1 hour).
3.Preheat oven to 180C. Fill each mussel with a tablespoon of ‘spanakopita’ mixture, then close shells and tie firmly shut with kitchen string.
4.Heat reserved mussel stock, chicken stock, tomato and chickpeas in a saucepan over medium-high heat. Add mussels and bring to a simmer, then bake, covered with lid, until heated through (5-6 minutes). Serve immediately with white anchovies, if desired.
White anchovies are available from select delicatessens.
Drink Suggestion: A Mornington Peninsula chardonnay, such as the 2006 Ten Minutes by Tractor McCutcheon Vineyard. Drink suggestion by Andrew Phillpot
Notes
