Preparation time is 25minutes
Cook time is 55minutes
Total time is 1hours 20minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
8
- 2tablespoons extra virgin olive oil
- 3 spring onions, thinly sliced
- 1 bunch silverbeet, roughly chopped
- 2 zucchini, coarsely grated
- 150grams leafy greens (leftover )
- 200grams ricotta
- 2 free range eggs, lightly beaten
- 3/4 cup herbs, roughly chopped (leftover herbs, save 1/4 cup leaves to serve)
- 25grams parmesan, finely grated
- 375grams filo pastry
- 250grams unsalted butter, melted
Description
Use leftover herbs and leafy greens to create this tasty filo pastry pie. This recipe can be tweaked to use whatever greens you have in your fridge.
Instruction tip
Variation:This recipe is flexible and can be tweaked to use whatever greens you have in your fridge – get creative and
be resourceful.
Method
Step 1 of 4
Heat oil in a large frying pan over medium heat. Cook onion, stirring, for 2 minutes or until softened. Add silverbeet, zucchini and leftover greens, then cook, stirring, for
5 minutes or until softened.
Step 2 of 4
Remove pan from heat and allow to cool slightly. When cool enough to handle, squeeze excess liquid from silverbeet mixture, then combine with ricotta, eggs, herbs and parmesan in a large bowl. Season.
Step 3 of 4
Preheat oven to 200°C/180°C fan-forced. Place pastry on a work surface. Cover with a damp tea towel to prevent pastry drying out. Brush 1 pastry sheet with a little butter. Top with another pastry sheet and brush with a little butter. Continue layering until you have used half each of the pastry and butter. Grease and line a 28cm round pie dish with pastry stack, allowing excess to overhang edge. Place silverbeet mixture in pastry case, then fold over overhanging pastry.
Step 4 of 4
Create second pastry stack (as per Step 3) with remaining pastry sheets and a little of the remaining butter. Place pastry stack over filling and tuck in sides to seal. Brush pastry
top with remaining butter. Bake for 45 minutes or until pastry is golden and pie is cooked through. Stand pie for 30 minutes to cool. Top with extra herbs. Serve.
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