Waterblommetjies with a twist

“Here in the Overberg, we’ve grown up loving Waterblommetjies – so when they start flowering in our dams in spring, we make the most of it. This recipe requires a little planning and preparation. But it’s worth it – for a fantastic, truly South African and easy-to-make dish.”

Step 1: How to pick waterblommetjies

Step 2: How to wash waterblommetjies

Step 3: Waterblommetjie Spanakopita Recipe

METHOD

1. If you picked the Waterblommetjies yourself, then let them lie in saltwater overnight – to clean them off.
2. In the meantime, defrost your Phyllo Pastry in the fridge overnight. Once defrosted, ensure the Phyllo Pastry is completely covered by a damp cloth, to prevent it from drying out.

When you’re ready to cook your meal:

3. Take the bracts off the Waterblommetjies, and place them in a pot of boiling water with salt. Cook until they’re soft.
4. Strain them and leave to cool for about 30 minutes.
5. Once cool, finely chop the Waterblommetjies.
6. Sauté the onion in butter for a few minutes.
7. Add the Waterblommetjies to the mixture (only a few minutes).
8. Pour the Waterblommetjies and onions into a mixing bowl and add the lemon juice, eggs (lightly beaten), feta cheese, nutmeg, breadcrumbs and salt & pepper to taste. Mix well.
9. Cut your Phyllo Pastry into strips (use two sheets of pastry, otherwise the pastry is too thin), and brush with butter.
10. Take a scoop of the Waterblommetjie mixture, and fold it into the Phyllo Pastry – watch our video to see how we fold the pastry.
11. Brush with butter after each fold.
12. A final brush of butter – and then into the oven for 15-20 minutes, or until the pastry is a golden brown.

Enjoy with

This traditional South African cuisine with a bit of a twist pairs perfectly with our creamy Black Oystercatcher Sauvignon Blanc.