By MANDY SINCLAIR
Best ever spinach & ricotta pie
2 tbsp olive oil
2 onions, finely chopped
1 bunch silverbeet, trimmed, washed, shredded
100g ruby chard leaves
200g fetta, crumbled
2 eggs, lightly beaten
7 sheets filo pastry
1. Heat oil in a large frying pan on medium. Cook onion for 5 mins, until golden and very soft. Add silverbeet and cook, stirring for 5 mins, until soft. Season well, remove from heat and stir through chard leaves. Set aside to cool.
2. Preheat oven to 200C or 180C fan. Lightly grease a 20cm springform pan. Add fetta, ricotta and eggs to spinach mixture and mix to combine.
3. Spray 3 sheets of filo with oil. Fold each sheet in half and lay over base and up the sides of prepared pan. Spread half of spinach mixture over pasty. Spray 2 sheets of filo and fold into quarters. Lay over spinach mixture. Spread remaining spinach mixture over pastry. Spray the remaining 2 sheets of filo with oil and fold in half. Lay over spinach and fold in edges to enclose filling. Bake for 40-45 mins, until crisp and golden.
4. Serve in wedges with salad and lemon wedges.
Use any variety of spinach that you wish, English, baby leaves, chard and silverbeet. Wash leaves well before using as dirt can be caught in the many folds of the leaf.
try this ….
Silverbeet and chard can be used in many different ways and I urge you to be adventurous. Chop and stir through soups, casseroles and stir-fries. Shred, blanch and add to mashed potato and bolognaise. Use in stuffings for pork, chicken and turkey.
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