Silverbeet + Feta Spiral
This is my take on a Greek spanakopita; silverbeet, mint and parsley folded through organic feta and pasture-raised eggs, wrapped in rice paper and baked until deeply golden.
Dark leafy greens provide folate, magnesium and vitamin K; herbs contribute polyphenols and digestive support; feta offers bioavailable calcium and protein; pasture-raised eggs bring choline and fat-soluble nutrients essential for neurological and cellular function.
The egg-soaked rice paper forms a crisp exterior while the centre sets into a cohesive, protein-rich filling that is satisfying and steadying for blood glucose. It’s generous with mineral-dense greens and anchored by quality animal protein, making it suitable as a complete meal rather than a side.
Ingredients
1 large bunch fresh silverbeet (about 600–700 g), stems very finely chopped, leaves finely shredded
1 small handful fresh mint, finely chopped
1 small handful fresh parsley, finely chopped
250 g organic feta, crumbled
3 pasture-raised eggs
6-9 large rice paper sheets (3 per section)
2 additional pasture-raised eggs, lightly whisked (for soaking)
Method
Place chopped silverbeet it into a large bowl. Sprinkle lightly with a pinch of salt and gently massage for 1–2 minutes to slightly soften the fibres.
To the bowl add mint, parsley, feta and eggs, and mix until well combined; I like to use my hands here. The mixture should feel cohesive and slightly creamy from the feta and egg binding everything together.
Preheat oven to 180°C and grease a round baking dish.
Whisk the 2 extra eggs in a shallow dish.
Dip one rice paper sheet briefly into the egg mixture until pliable. Lay flat. Dip and overlap two more sheets in a line, overlapping by about 3–4 cm to create one long strip of three sheets.
Spoon a log of filling along the length, about 4–5 cm wide. Fold the bottom edge over the filling and roll tightly into a long cylinder. Place into the centre of the tray and coil into a spiral.
Repeat with remaining filling, wrapping each new roll around the previous one so it spirals outward from the centre like a snail shell.
Brush the top with any remaining egg wash. Bake for 40–50 minutes, until deep golden brown, crisp and blistered on the outside.
Enjoy!
