This recipe is kind of like a spanakopita, except that I used silverbeet instead of spinach. When I was at the supermarket the other day, I noticed that they had big bunches of really fresh silverbeet on sale and couldn’t resist. After standing in front of them for a few minutes whilst pondering what to use them for, I remembered that this month’s edition of Taste magazine had a silverbeet and ricotta filo pie recipe. And on top of that, I’d been looking for a recipe which used ricotta so that I could break out my Mad Millie Italian Cheese Kit which I had gotten for Christmas from my sister and her family. (There will be a post on this kit later!)
I adapted the recipe from the Taste magazine a bit – I added onion, cooked the silverbeet with it first, used spray oil instead of butter (I was too lazy!), and made one big pie instead of lots of little ones.
You can, of course, be more traditional and use spinach instead of silverbeet. Just make sure it isn’t too wet – particularly if you’re using frozen spinach. Take the time to squeeze out the extra moisture. If you don’t have time, you can leave out the onion and then you won’t need to pre-cook the silverbeet/spinach – just make sure it’s chopped finely.
Silverbeet, feta and ricotta pie
1 big bunch of silverbeet, leaves shredded (discard woody stalks)
1 white onion, finely chopped
1 clove garlic, crushed
150g feta, crumbled
2 eggs, lightly beaten
1 Tbsp chopped dill
spray oil (or melted butter)
On a medium heat, cook the onions and garlic in a bit of olive oil until softened. Add the silverbeet and season with a bit of salt and pepper. Continue cooking until the silverbeet has softened and any excess moisture has evaporated. Leave the mixture to cool.
Preheat oven to 180 degrees Celsius.
Combine ricotta, feta, dill and eggs together. Mix in the silverbeet and onion mixture and then season.
To make individual pies, grease a muffin pan. Sprinkle sesame seeds in each muffin hole. Spray one filo sheet with a little oil (or brush with melted butter). Fold in half, spray with oil (or brush with more butter) and fold in half again to form a rectangle. Ease into muffin hole, allowing excess to overhang. Repeat with filo to line all six holes. Spoon ricotta mixture into filo. Spray overhang filo with oil (or brush with butter) and fold over to fully enclose filling. Repeat to make six pies. Bake for 20-25 minutes until golden. Cool in pan for 5 minutes. Turn out onto a plate and serve.
To make one large pie, put baking paper onto a tray and spray lightly with oil. Line up filo sheets in one long line while overlapping them, spraying oil between layers (or brushing with melted butter). Spoon the mixture in a line along the filo.
Carefully roll it up into one long ‘worm’ and then carefully curl into a tight spiral. If it rips, just patch up with extra filo. To make it extra crunchy, crumple up more filo sheets over the top. Spray with more oil and sprinkle with sesame seeds.
Alternatively, you could grease a tin, line the bottom with a few filo sheets which have been sprayed with oil or brushed with butter (make sure the filo overhangs), spoon the mixture in and then fold the overhang over the top. Crumple extra filo sheets over the top, spray with more oil and scatter sesame seeds over.
Bake in the oven for 35-45 minutes, until filo is golden. Cut into slices and serve.