Silver beet filo pie
- spray oil
- 400g baby carrots
- 4 parsnips, sliced
- 1 tablespoon maple syrup
- 2 tablespoons oil
- 2 onions, sliced
- 2 cloves garlic, crushed
- 4 tablespoons fresh parsley or thyme, plus 4 tablespoons extra, chopped, to garnish
- 15 cups trimmed, finely chopped silver beet
- 1 tablespoon brown sugarlight brown cane sugarX
- 125g feta
- 175g cottage cheese
- 3 eggs, beaten
- black pepper
- ¹/³ cup pine nuts, toasted
- ¹/³ cup golden sultanasgolden raisinsX
- 6 sheets filo pastry, chilled
- ½ teaspoon caraway seeds
1 Preheat oven to 190°C. Line a baking tray with baking paper. Lightly grease or spray a large pie dish with oil and set aside. Place carrots and parsnip on prepared tray and drizzle with maple syrup to coat. Set aside.
2 In a large frying pan, heat oil over medium. Sauté onion and garlic with the herbs until softened. Add silver beet with ¹/³ cup water and cook for 3-4 minutes. Stir in sugar. Set aside.
3 In a food processor, blitz cheeses and eggs until smooth. Season with pepper. Place silver beet mix in pie dish. Pour over cheese mix and sprinkle with pine nuts and sultanas. Toss lightly.
4 Top with scrunched up filo sheets. Spray with oil and sprinkle with caraway seeds.
5 Place the veges tray and pie in the oven. Roast for about 30 minutes, until golden brown. Serve garnished with extra herbs.
Nutrition Info (per serve)
Total fat 22g
Saturated fat 6g
Dietary fibre 12g
Make it low FODMAP: Omit garlic. Use 1½ cups finely chopped green leek leaves rather than onions and dried cranberries instead of sultanas. Stick to filo and cream cheese portions.
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