Name: Silverbeet and cheese pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Ingredients: 1 large bunch silverbeet (1.5kg), white stems removed, shredded, washed; 2 tablespoon vegetable or olive oil; 1 large white onion, finely chopped; 2 cloves garlic, crushed; 2 tablespoon finely chopped mint; 2 tablespoon finely chopped dill; 2 teaspoon finely grated lemon zest; 180 gram feta, crumbled; 420 gram fresh ricotta; 2 eggs, lightly beaten; 16 sheets filo pastry; 150 gram unsalted butter, melted

Ingredients

1 large bunch silverbeet (1.5kg), white stems removed, shredded, washed

2 tablespoon vegetable or olive oil

1 large white onion, finely chopped

2 cloves garlic, crushed

2 tablespoon finely chopped mint

2 tablespoon finely chopped dill

2 teaspoon finely grated lemon zest

180 gram feta, crumbled

420 gram fresh ricotta

2 eggs, lightly beaten

16 sheets filo pastry

150 gram unsalted butter, melted

Method

1.Heat a large saucepan over moderate heat. Add silverbeet to pan. Cook, shaking pan occasionally, for 2-3 minutes or until wilted. Remove from heat. Transfer silverbeet to a heatproof bowl; cool. Wipe pan clean.

2.Heat oil in pan over moderate heat. Cook and stir onion for 4-5 minutes or until soft. Add garlic; cook and stir for 30 seconds or until fragrant. Using hands, squeeze excess liquid from silverbeet. Place in a large bowl; add onion mixture, herbs, zest, cheeses and egg. Mix well. Season with salt and pepper.

3.Preheat oven to 180°C (160°C fan-forced). Lightly grease 8 x 10cm (base measurement) pie pans. Place pans on baking trays. For each pie, place a sheet of pastry on a flat surface; brush with butter. Top with another sheet of pastry. Starting from a short edge; fold into thirds. Brush with butter. Fold in half to form a square. Line pan with pastry, letting tips extend above rim.

4.Spoon spinach mixture into pastry cases; smooth surface. Fold pastry tips over filling; brush pastry with butter. Bake for 15 minutes or until pastry is golden brown.