Olive oil for frying
1 onion, diced
1 bunch silverbeet, stems chopped, leaves sliced.
2 garlic cloves, minced
200g feta, crumbled
200g ricotta
1/4 tsp ground nutmeg
1/4 tsp white pepper
4 eggs, whisked
3 sheets frozen puff pastry, thawed
METHOD
Preheat oven to 200ºC. Heat a little oil in a wok and fry the onion until soft. Then add the silverbeet stems and the garlic and fry for 3l2 more mins. Add in the silverbeet leaves and fry for 1 more min. Add in the feta and ricotta and stir to mix. Stir in the nutmeg and pepper. Turn off the heat and allow to cool.
Brush a baking dish with oil and line with pastry.
Pour the cool mixture into the pastry lined dish. Reserving 2 tbsp of the egg mixture for later, add the rest of the eggs into the dish.
Cover the top with pastry. If there is any pastry left use it to decorate the top of the pie. Brush with the remaining egg. Prick the centre of the pie with a fork to let steam out. Bake in the centre of the oven for 30 mins until golden.
Serve with salad.
Comments
Post a Comment