Our best ever spanakopita recipe

Preheat oven to moderate, 180° C. Lightly grease a 10-cup casserole dish.

In a large saucepan, cook cabbage with half water on medium, tossing until just wilted. Repeat with silverbeet and remaining water.

In a large bowl, combine cabbage, spinach, cottage cheese, feta, eggs, green onion, herbs, garlic, lemon zest and juice. Season and toss to combine.

Transfer to a dish. Lightly scrunch each piece of filo (see tip) and arrange on top of cabbage mixture. Spray lightly with olive oil and sprinkle with poppy seeds.

Bake 25-30 minutes until cooked through and golden. Serve with Greek salad and lemon wedges.