Silverbeet and ricotta pie

This type-of-spanakopita (spinach pie), is much more scrumptious made with silverbeet as an alternative of spinach, with ricotta in addition to feta, and with mint and dill. Serve with roasted tomatoes or home-made tomato sauce.


1 kg silverbeet, stalks trimmed

150g feta

200g ricotta

½ tsp grated nutmeg

1 tbsp lemon juice

½ tsp dried oregano

3 tbsp finely chopped dill

3 tbsp finely chopped mint

sea salt and pepper

2 eggs, evenly crushed

1 packet filo pastry, thawed

4 tbsp olive oil


Warmth oven to 190C. Wash and roughly chop silverbeet leaves, finely chop any stalks. Prepare dinner in simmering salted water for 5 minutes or till tender, then drain nicely and funky. Squeeze out extra moisture. In an enormous bowl, mash fetta with ricotta. Add grated nutmeg, lemon juice, oregano, dill, mint, salt and a beneficiant quantity of pepper. Add eggs and cooked silverbeet, mixing nicely.

Frivolously brush a sheet of filo pastry with oil, place a second sheet on high, brush once more, and proceed till you’ve six oiled sheets. Type filling right into a log form alongside the lengthy fringe of the pastry. Roll it as much as seal, tucking within the ends as you go.

Place on a baking tray lined with baking paper, and brush with remaining oil. Bake for 40 minutes till golden. Relaxation for 10 minutes, then reduce into slices and serve with a bit additional mint and dill.

See also  Vegetable and potato salad