Ingredients
2 tbsp olive oil
1 brown onion
chopped
2 cloves garlic
chopped
1 silverbeet (spinach)
washed, trimmed and chopped
250g feta cheese
crumbled
250g fresh ricotta cheese
3 eggs
6 filo pastry
at room temperature
250g butter
melted
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 20cm pie dish
- 1 Large saucepan
- 1 Bowl
- 1 Damp tea towel
- 1 Pastry brush
- 1 Scissors or sharp knife
- 1 Oven
Instructions
- Preheat the oven to 200°C (180° fan-forced). Spray a 20cm pie dish with cooking spray and set aside.
- Place olive oil in a large saucepan over medium heat and cook the onion and garlic for 3 minutes, or until the onion is translucent.
- Add the silverbeet to the saucepan, cover, and cook for 5 mins, stirring every minute, until all the leaves are wilted.
- Drain and cool the mixture for 10 mins.
- In a bowl, combine the eggs, feta and ricotta cheese. Add the silverbeet mixture and mix well.
- Remove the filo pastry from its packaging and cover with a damp tea towel to keep it moist.
- Brush three pastry sheets liberally with butter and place them in the pie dish, on top of each other, to line it.
- Next, place the spinach and feta mixture on top of the pastry, spreading it evenly in the pie dish.
- Brush each remaining pastry sheet with butter and layer over the filling. Brush the top layer with butter.
- Using scissors, or a very sharp knife, trim the pastry at the edge of the dish.
- Cook the pie in the oven for 25-30 minutes, or until the pastry is golden. Serve with a garden salad.
Notes
Tip
Filo pastry can become crumbly within a few minutes of being exposed to air so it is very important to prevent the sheets from drying out while you are working with them by covering them with a damp cloth.
Tip
You can use unsalted butter to counter the saltiness of the feta if you prefer.
Storage
Tastes just as good the next day in your lunch box.
