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Annabel Langbein: The Free Range Cook: Through The Seasons

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Silverbeet, Feta and Pinenut Roll


Silverbeet is the easiest thing to grow and superbly nutritious. I love it combined with pinenuts and cheeses in this delicious pie.

Prep time 15 mins
Cook time 40 mins
Serves 6

250g silverbeet or spinach
2 tbsp butter
1 large onion, finely chopped
1 cup ricotta
3/4 cup feta, crumbled
1/2 cup grated parmesan
1/4 cup chopped coriander
1/2 tsp ground nutmeg
finely grated zest of 1/2 lemon
1/3 cup pinenuts, toasted
1/2 tsp salt
ground black pepper
1 egg, lightly beaten
8 sheets filo pastry
melted butter or oil spray

Preheat your oven to 180C/350F. Trim half of the white stalks from the silverbeet and discard them. Wash, dry and chop the leaves.

Heat the butter in a medium pot and cook the onion over a low heat until it is soft but not browned. This should take about 5 minutes. Add the silverbeet and cook until the water from the leaves evaporates, leaving the pan dry. Removing the moisture from the silverbeet in this way helps stop the pie going soggy.

Remove the pot from the heat and mix in the ricotta, feta, parmesan, coriander, nutmeg, lemon zest and pinenuts. Season to taste with salt and pepper. Stir in the egg.

Place a sheet of filo on the bench. Brush it with melted butter or spray it liberally with oil. Place a second sheet on top and brush it with butter or spray it with oil. Repeat to form a stack of pastry 8 sheets thick. The filo dries out quickly so you will need to work fast. Cover the unused filo with a damp tea towel while you work.

Form the silverbeet mixture into a sausage shape along the nearest edge of the pastry, leaving a 3cm/1 1/4 inch border at each end.

Turn in the sides of the pastry like an envelope and roll it up gently to fully enclose the filling, forming a log shape. Transfer the log to a baking tray, brush the top with butter and bake until it is golden and crisp. This should take about 40 minutes.


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