Spinach, Silverbeet & Ricotta Pie
TOTAL TIME: 1 HOUR 20 MINUTES
Olive oil, for greasing
1 bunch (about 1 kg) silverbeet
2 bunches (about 350 g each) English spinach
2 free-range eggs
5 green onions (shallots), trimmed and thinly sliced
¼ cup finely chopped dill leaves
400 g ricotta cheese, crumbled
100 g feta cheese, crumbled
8 sheets filo pastry
Olive oil cooking spray
Tomato & olive salad, to serve
Preheat oven to 180°C/160°C fan-forced. Grease a 20 cm x 30 cm x 3 cm deep baking pan with oil.
Remove white stems and veins from silverbeet. Wash silverbeet and spinach leaves in cold water. Place wet leaves into a large saucepan and heat, tossing, over medium-high heat until just wilted. Drain well in a colander. Set aside to cool slightly.
Whisk eggs in a large mixing bowl. Add green onions, dill, ricotta and feta. Season with salt and pepper. Mix until well combined.
Firmly squeeze silverbeet and spinach leaves to remove excess moisture. Roughly chop and add to ricotta mixture. Mix until well combined.
Spray 4 filo pastry sheets with oil and layer into a stack. Place pastry stack into the prepared pan. Spoon over silverbeet mixture and smooth top. Spray remaining filo sheets with oil and layer into a stack. Place over silverbeet mixture and trim pastry edges. Score pastry into 8 portions.
Bake for 40 to 45 minutes until golden and crisp. Serve with a tomato and olive salad.