Recipes

STEPHANIE'S SILVERBEET FILO PIE

INGREDIENTS:

2 Tablespoons  Olive oil, plus ¼ cup

2 Onions, chopped

2 cloves Garlic

500 grams Silverbeet, chopped, stems removed

200 grams Feta, crumbled

250 grams Ricotta cheese

¼ cup Parmesan cheese

¼ cup Breadcrumbs, fresh ones

4 Eggs, beaten

200 grams Filo pastry

 

DIRECTIONS:

Heat oven to 190C.

Grease a 22cm springform cake tin.

Heat 2 tablespoons oil in a large frying pan.

Add chopped onion & cook for 5 minutes over a medium heat until softened.

Add chopped garlic & cook for 1 minute more.

Add silverbeet to the pan & stir-fry until it wilts.

Transfer mixture to a large bowl.

Add ricotta, feta & parmesan cheeses & fresh breadcrumbs.

Stir in beaten eggs to combine & season well with salt & pepper.

Spoon mixture into prepared tin, press well & smooth the surface.

Cut roll of filo pastry into 2cm-thick sections, then place sliced filo into a bowl & toss to separate.

Drizzle with ¼ cup olive oil & toss well to coat.

Cover the silverbeet filling completely with sliced filo.

Bake for 45 to 50 minutes until filling is set & pastry is golden brown.

Cover surface with foil towards end of cooking time to prevent over-browning, if necessary.

Cool a little before removing from the tin & slicing to serve.

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