Amaranthus Leaf Pie

Amaranthakopitas

Here is a recipe for an adaptation of a classic Greek dish, Spanakopitas, usually made with spinach. We instead use Amaranthus leaves, either from the cultivated ornamental species “Love Lies Bleeding” and its relatives, or from the weedy species that are very common in gardens and in agricultural fields the world over. 

Pick the leaves early in the season when they are still young and tender. They become tough and stringy later on.

1 kilo amaranth leaves, rinsed and chopped
1 large onion, chopped
100 ml green onions or ornamental onions, chopped 
2 cloves garlic, minced 
125 ml chopped fresh parsley 
2 eggs, lightly beaten 
125 g ricotta cheese 
250 g crumbled feta cheese 
8 sheets filo pastry
100 ml olive oil 

1. Preheat oven to 175 degrees C. Lightly oil a 20 x 20 cm square baking pan.
2. Heat 15 ml olive oil in a large skillet over medium heat. Sauté onion, green onions and garlic, until soft and lightly browned. 
3. Stir in amaranth leaves and parsley, and continue to sauté until vegetables are just a little limp, about 2 minutes. Remove from heat and set aside to cool.
4. In a medium bowl, mix together eggs, ricotta, and feta. 
5. Add the amaranth mixture in with the egg/cheese mix. 
6. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of filo pastry on top, brush with olive oil, and repeat process with two more sheets of filo pastry. The sheets will overlap the pan. 
7. Spread amaranth and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of filo pastry, brushing each with oil. Tuck overhanging dough into pan to seal filling.
8. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Image: ISchmidt/Shutterstock

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