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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This silver beet and cheese pie is a twist on traditional spanokopita. The golden filo adds just the right amount of crunch to this delicious vegetarian pie. Feel free to use spinach instead of silver beet.
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.
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.
Calories 472 cal
Kilojoules 1980 kJ
Total fat 22 g
Saturated fat 6 g
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