Flavour fusion at its best!

A little bit of the Greek isles meet the Caribbean isles with this culinary mash-up.

Ingredients (serves 4)

10 oz (285g) callaloo leaves

1 onion, chopped finely

2 seasoning peppers, chopped

2 oz (55g) mozzarella cheese, grated

2 oz (55g) chedar cheese, grated

¼ teaspoon nutmeg,grated

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon sesame seeds

1 tablespoon butter, melted

Olive oil for frying

4 sheets phyllo dough

Salad garnish


  1. Place some olive oil in a pan and sauté the finely chopped onions and seasoning peppers for a few minutes.
  2. Add the chopped callaloo leaves. Season with grated nutmeg, salt and pepper; simmer until soft.
  3. Allow it to cool, then add the grated mozzarella and cheddar cheeses.
  4. Cut the phyllo dough into three one-inched wide strips.
  5. Place two teaspoons of callaloo filling onto one end of the strip of phyllo and fold into a triangle.
  6. Fold several times, until you get to the end of the strip; then seal the edge with a drop of melted butter.
  7. Brush the spanakopita triangles with butter, and sprinkle with sesame seeds..
  8. Bake in the oven at 180°C/350°F/Gask Mark 4 until golden brown.
  9. Serve two spanakopita per person, with basil pesto dip and a salad garnish.

Basil Pesto 


1 cup basil leaves

2 tablespoons extra virgin olive oil

Pinch of salt and pepper


  1. Blend all the ingredients together in a food processor.
  2. Use as a dip for callaloo spanakopita.
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