Brown's Silverbeet and Feta Pie
When you hear silverbeet pie I know it doesnt usually make your mouth water but this is one of my favourite dishes The recipe is my mums
When you hear silverbeet pie I know it doesnt usually make your mouth water but this is one of my favourite dishes The recipe is my mums
- salt & pepper to taste
- 2 tablespoons sesame seeds
- 1 tablespoon butter
- 2 cloves garlic crushed
- 2 medium onions chopped
- 1/2 cup oil
- 2 cups rice cooked
- 4 eggs whisked
- 1 lemon juice only
- 500 grams feta cheese diced
- 60 grams tasty cheese grated
- 60 grams parmesan cheese grated
- 1 large bunch silverbeet (incl stalks) roughly chopped
- 1 handful fresh mixed italian herbs roughly chopped
- 6 sheets filo pastry
- 6 shallots chopped
- Carbohydrate 56.2239369336972 g
- Cholesterol 76.3628906266351 mg
- Fat 76.9902723316014 g
- Fiber 3.11549252686166 g
- Protein 21.1888371918648 g
- Saturated Fat 21.447992716606 g
- Serving Size 1 1 Serving (319g)
- Sodium 1000.1010550795 mg
- Sugar 53.1084444068355 g
- Trans Fat 2.76382622798682 g
- Calories 991 calories
Step-by-step
- Steam silverbeet and cool
- Add cheeses, herbs, onion, eggs, oil to silverbeet
- Grease baking dish with butter
- Place 2 sheets of filo across baking dish, brush with butter
- Place 2 more sheets of filo on top in the other direction
- Spread rice evenly over pastry
- Spread silverbeet mixture over rice
- Add 2 more greased sheets of filo pastry over the top
- Sprinkle sesame seeds over top
- Poke steam holes in top of pie with knife
- Place in oven at 160c for 40min
Silverbeet exerts the primary structural force in this assembly, demanding careful moisture management before it ever touches the pastry. Steaming the greens breaks down the rigid cellulose walls of both leaves and stalks, but leaving residual water trapped inside them will instantly dissolve the crisp layers of filo during baking. Squeezing the steamed silverbeet thoroughly in a clean tea towel removes excess liquid, concentrating the earthy flavor while protecting the structural integrity of the crust. When dealing with sturdy greens like silverbeet, utilizing Swiss chard or young collards as a direct 1:1 substitute yields a remarkably similar textural profile without altering the moisture balance of the filling. Combining cooked rice directly into the base layer acts as an internal sponge that absorbs any lingering humidity released by the eggs and dairy during the forty minutes at 160 degrees Celsius. Feta cheese contributes significant salinity and structure, meaning additional salt should be withheld until the entire filling is thoroughly combined and tasted. Brushing melted butter generously between individual layers of the six sheets of filo creates distinct micro-pockets of steam, forcing the pastry to expand into shatteringly crisp flakes rather than baking into a dense, greasy sheet. Poking deliberate steam holes through the top crust with a sharp paring knife provides an essential escape route for internal vapor, preventing the middle from ballooning and rupturing the golden sesame-topped surface.
