Silver beet, ricotta and broccoli pie

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 300g broccoli, trimmed, cut in florets

• 1 large bunch silver beet, stems removed, leaves washed, shredded

• spray oil

• 1 onion, finely diced

• 2 cloves garlic, minced

• 1 tablespoon chopped fresh mint

• 1 tablespoon chopped fresh dill, plus extra 1 tablespoon, to serve

• 1 ½ teaspoons zest of lemon

• 60g reduced-fat feta cheese, crumbled

• 250g light ricotta cheese

• 2 eggs

• 6 sheets filo pastry

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Instructions

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1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Top pie with extra herbs. Slice in rectangles.

Serving suggestion

Serve pie with a cherry tomato and rocket salad.

HFG tip

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

Nutrition info (per serve)

Calories 317 cal

Kilojoules 1330 kJ

Total fat 16 g

Saturated fat 7 g

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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.

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First published: Mar 2014

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