Silverbeet & Kale pie

Silverbeet & Kale pie


Silverbeet & Kale pie




1 bunch Silverbeet

1 bunch Cavolo  Nero (Tuscan cabbage)

1 bunch each of mint, dill and continental parsley chopped

2 medium onions diced and browned

400grams ricotta cheese

200grams feta cheese crumbled

2 eggs beaten

Antoniou brand refrigerated filo pastry.

2 tablespoons of melted butter




Boil the chopped Silverbeet and kale in salty water for 5 minutes. Drain in colander and allow to cool for 1 hour. Squeeze out water one bunch at a time. Place into a large bowl. Add all other ingredients except last two, and mix well. Grease a 25cm x 20cm baking dish (or similar) and layer with 6 sheets of Filo pastry individually brushed with butter, allowing 8 cm’s or so excess on all sides. Pour in mixture and cover with 4 sheets of filo pastry. Brush with extra butter and then fold over sides neatly. Place in preheated oven at 180deg C for 1 hour. This is delicious hot or cold, and great served with a salad.