• 1 large bunch spinach, silverbeet, rainbow chard  (whichever you can get your hands on)   – with large fibrous stems removed  (Alternately you can use 3 x 250g packets of frozen spinach, thawed)
  • 3 spring onions, chopped
  • 3 garlic cloves, minced
  • 200g Goats (or preferred choice) Feta, drained and crumbled
  • 100g grated tasty cheese (‘light’ if you wish)
  • 1 egg
  • 4 pieces of mountain bread (I used the ‘Chia’ Variety)


  • Preheat oven to 190C
  • Clean and dry your spinach leaves.  Steam until soft (about 2 minutes in the microwave will do it).  Squeeze dry.
  • In a large bowl, combine spinach with spring onions, garlic cheeses and egg . (You can combine the first 3 ingredients into food processor on high speeed until chopped fine and then add remaining filling ingredients on low speed until combined. (TM –  5 sec / Speed 8 for 10 sec., then blend in the rest of the filling ingredients on Speed 4.)
  • Lay mountain bread into a baking paper- lined baking dish  – one with 3 cm high sides is good and if you are lucky enough to have one the same length and width as the mountain bread sheets  – perfect!
  • Top bread sheet with a third of the spinach mixture.  And repeat layering until all mixture is used up, topping your “pie” with the fourth and final bread sheet.
  • Brush top piece of MB with milk (or egg), cover with foil and bake in your preheated oven for 25-30mins
  • Allow to stand for 10 minutes (if you can bear it!), and then turn out your pie onto a board.  I used the foil as the base to prevent the pie sticking to the board.
  • Peel back the baking paper, slice and serve


Miraculous Mountain Bread Spanakopita