Silverbeet, Currant and Pine Nut Pie
Dish out this delicious pie recipe by Adrian Richardson from Good Chef Bad Chef.
- 45 minutes
- 8 to 10 servings
- 1 kilogram Silverbeet
- 200 grams butter
- 1 large onion, finely diced
- 3 garlic cloves, crushed
- 1 teaspoon grated ginger
- ½ teaspoon ground cinnamon
- 120 grams currants
- 80 grams pine nuts
- 100 milliliters cream
- 100 grams feta, crumbled
- ½ cup chopped flat-leaf parsley
- Juice of 1 lemon
- 4 eggs, lightly beaten
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 12 sheets of fillo pastry
- Preheat the oven to 180C.
- Cut Silverbeet from stems. Slice the stems into 1 cm pieces and roughly chopped the leaves
- Melt half the butter in a large heavy-based frying pan. Add the onion and garlic and fry gently for 3 – 4 mins, until the onion is soft, but not coloured.
- Add the ginger and silverbeet stems and cook for 5 mins, until stems are beginning to soften. Add the silverbeet leaves and stir well over the heat for another 5 minutes, until they are completely wilted.
- Stir in the cinnamon, currants and pine nuts, then the cream, feta, parsley and lemon juice. Remove the pan from the heat and leave to cool for a few minutes before stirring in the eggs, salt and pepper.
- Melt the rest of the butter and lightly brush some inside of a 20 x 22 cm baking dish. Lay a sheet of fillo into the dish and brush with butter. Scrunch it gently into a rose shape and repeat with the other fillo sheets. Spoon the silverbeet filling into the baking dish and spread it out evenly. Top with the buttered scrunched sheets of pastry, brushing each with a little more butter.
- Place in the oven at 180C and bake for 25 to 30 minutes, until golden brown. Serve hot or at room temperature with a garden salad.
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