Kat’s Mum’s Spinach Pie

Ingredients

1 bunch silverbeet shredded

1 bunch shallots chopped

1 lemon zest only

200 grams feta crumbled

½ cup chopped mint

½ cup chopped dill

2 eggs beaten

¼ tea spoon nutmeg

½ cup Parmesan grated

¼ cup bread crumbs for the GF ¼ cup quinoa flakes

Sea salt flakes and freshly ground black pepper to taste

**10-15 sheets of filo pastry

Olive oil spray

Or

700 grams sweet potato}

1 table spoon butter

Method for filling

Put all ingredients into a bowl and mix well.

Method for filo pastry

Use at least  5 sheets of pastry for the bottom of the pie and 5 for the top. Spray olive oil in between each layer.

Line you dish (approx 20cmx30cm) with pastry. Add silverbeet mix evenly, then top with pasty.

Bake in the oven at 180°c for approx 40-45 minutes.

 

Method for Sweet Potato

Peel, chop and steam sweet potato till tender. Once tender, mash with a fork, add the butter and season to taste. Line your dish (approx 15cmx25cm) with baking paper. Pile in the silverbeet mix, the dish will look very full, thats ok the silverbeet will drop down a little as it cooks. Top with mashed sweet potato.

Bake in the oven at 180°c for approx 40-45 minutes.

 

** A tip for buying filo pastry. Always buy” Antoniou” brand filo pastry. After many years of using  filo pastry in a commercial kitchen, I have always found this to be the best brand. Also avoid buying frozen pastry. Filo pastry is available in the refrigerated section of your supermarket.