Silver beet, ricotta and broccoli pie

Serves: 4

Time to make: 1 hr 10 mins

Ingredients

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Bring a saucepan of water to the boil and immerse broccoli to blanch until just tender. Refresh under cold running water, drain well, roughly chop and set aside.
Place a large deep frying pan over a high heat. Add silver beet (in batches if necessary) and cook, stirring, for 2-3 minutes or until wilted. Transfer silver beet to a bowl and leave to cool.
Spray a large non-stick frying pan with oil and set over a medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and cook, stirring, for 1 more minute.
Squeeze excess water from silver beet and place in a large bowl with broccoli, onion mixture, herbs, lemon zest, feta, ricotta and eggs. Stir to thoroughly mix and season with black pepper.
Preheat oven to 180°C. Spray a 26cm x 16cm rectangular baking tin with a light coating of oil. Spray 1 filo sheet lightly with oil, fold in half and use to line base of baking tin. Repeat with 2 more filo sheets. Spoon filling into tin and smooth surface. Spray another filo sheet with a light coating of olive oil, fold in half and use to line top of pie. Repeat process with last 2 filo sheets. Spray top of pastry lightly with oil. Bake for 30-35 minutes or until golden brown.
Top pie with extra herbs. Slice in rectangles.

Serve pie with a cherry tomato and rocket salad.

If the pie filling seems too moist or watery at the end of step 4, add 1-2 tablespoons flour before baking.

Calories 317 cal

Kilojoules 1330 kJ

Protein 17 g

Total fat 16 g

Saturated fat 7 g

Carbohydrates 25 g

Sugar 7 g

Dietary fibre 5 g

Sodium 530 mg

Calcium 240 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.