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Leek and silverbeet pies
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Impress your guests this Easter with a delicious Greek silverbeet, leek, and feta pie!
Ingredients:
  • Melted butter, to grease
  • 36.40 gm olive oil
  • 2 leeks, pale section only, halved lengthways, thinly sliced
  • 1 large (about 1.4kg) bunch silverbeet, stalks discarded, leaves washed, shredded
  • 200g Greek feta
  • 200g fresh ricotta
  • 20.00 ml chopped fresh dill
  • 1 tsp freshly ground black pepper
  • 1.25 gm ground nutmeg
  • 6 eggs
  • 30g (1/3 cup) dry (packaged) breadcrumbs
  • 12 sheets filo pastry (Antoniou brand)
  • 125g butter, melted
Instructions:
  • Generously coat two round 3cm deep 20cm diameter ceramic or glass pie plates with melted butter for a perfectly buttery base.
  • In a hot frying pan, sauté leek in oil for 5 minutes until soft. Add one-third of the silverbeet and cook for 2 minutes until wilted. Incorporate remaining silverbeet in two batches, cooking for 10-15 minutes until liquid evaporates. Drain in a colander for 30 minutes.
  • Combine feta, ricotta, dill, pepper, and nutmeg in a bowl. Mash together using a fork until fully mixed. Mix in silverbeet mixture, eggs, and half of the breadcrumbs by hand until well combined.
  • Preheat the oven to 180°C. Layer a pie plate with filo sheets, brushing each with melted butter. Sprinkle half of the breadcrumbs on the base, then add half of the filling and fold over the edges to enclose. Brush with more melted butter. Repeat the process with the remaining ingredients.
  • Bake in a hot oven for 45-50 minutes until beautifully browned and the filling is firm. If the tops get too dark, cover with foil. Test for doneness by gently shaking - the pies should easily come away from the sides. Allow to cool for 30 minutes before serving.

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