Silverbeet and cheese pies

  • 15 mins preparation
  • 25 mins cooking
  • Serves 8
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Silverbeet and cheese pies
  • 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


Silverbeet and cheese pies
  • 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.


Silverbeet is not spinach; it is a chard and related to beetroot.