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
- If you picked the Waterblommetjies yourself, then let them lie in saltwater overnight – to clean them off.
- 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:
- Take the bracts off the Waterblommetjies, and place them in a pot of boiling water with salt. Cook until they’re soft.
- Strain them and leave to cool for about 30 minutes.
- Once cool, finely chop the Waterblommetjies.
- Sauté the onion in butter for a few minutes.
- Add the Waterblommetjies to the mixture (only a few minutes).
- 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.
- Cut your Phyllo Pastry into strips (use two sheets of pastry, otherwise the pastry is too thin), and brush with butter.
- Take a scoop of the Waterblommetjie mixture, and fold it into the Phyllo Pastry – watch our video to see how we fold the pastry.
- Brush with butter after each fold.
- A final brush of butter – and then into the oven for 15-20 minutes, or until the pastry is a golden brown.
This traditional South African cuisine with a bit of a twist pairs perfectly with our creamy Black Oystercatcher Sauvignon Blanc.