This is a real favourite and incredibly easy to make. Don't be put off by the filo pastry. The real trick is allow it to reach room temperature and work fast. I use a pastry brush to brush the sheets lightly with oil.
1 large bunch silverbeet, trimmed, washed and stalks removed
2 tbs olive oil
2 onion - brown diced finely
½ cup mint, roughly chopped
3 eggs beaten
1 tbs oregano, chopped
200 grams goat's fetta, grated
2 cubes soft goats fetta
6 sheets filo pastry
Copyright Brett Stevens
Preheat the oven to 180 C
Bring a large pan of water to the boil and add the silverbeet.
Drain and squeeze off excess water. Set aside to cool slightly then chop the leaves into 2 cm pieces.
Heat the olive oil in a frying pan and saute the onion for 2 minutes until soft.
Transfer the onions to a large bowl with the chopped silverbeet.
Oil a round ovenproof pie dish approximately 29 cm in diameter x 3 cm deep.
Brush a sheet of filo and lay it horizontally over the pie dish.
Spoon the filling into the dish them fold the overhanging pastry back into the centre of the dish.
Brush the top of the pastry lightly with oil and place in the oven to bake for 35 - 40 minutes.
Serve with a fresh green salad.
Makes 4 servings
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