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Silverbeet and feta hand pies
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Prep Time:
60 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Whip up delicious silverbeet and feta pies for a satisfying snack.
Ingredients:
  • 36.40 gm olive oil
  • 1 onion, finely chopped (about 1 1/3 cups)
  • 3 garlic cloves, finely chopped
  • 2 bunches silverbeet, stems removed, coarsely chopped (about 450g)
  • 200g fetta, crumbled
  • 62.50 ml fresh dill, finely chopped
  • 62.50 ml fresh flat-leaf parsley, finely chopped
  • 1 Free Range Egg, lightly whisked
  • 12 sheets filo pastry, thawed if frozen
  • 6.00 gm sesame seeds
Instructions:
  • Preheat your oven to 190C (170C fan-forced) with a rack in the center. Line a large baking tray with baking paper.
  • 1. In a large frying pan over medium heat, sauté onion in oil for 8 minutes until translucent. Add garlic and stir for 1 minute. 2. Gradually add silverbeet, stirring occasionally until wilted, about 8 minutes. 3. Transfer the mixture to a bowl using a slotted spoon and refrigerate until cool. 4. Squeeze excess moisture from silverbeet mixture using your hands, then return it to the bowl. 5. Stir in fetta, dill, parsley, egg, 2 teaspoons of salt, and 1/4 teaspoon of pepper.
  • Cut filo sheets in half to create twenty-four 26 x 21cm rectangles. Cover the filo with plastic wrap and a damp tea towel. Lay 1 sheet of filo on a work surface (keeping the rest covered). Brush with butter. Layer another sheet and brush with butter. Spread 1/4 cup of filling in a rectangle shape 3cm from the bottom edge and 5cm from each side. Fold the left side over the filling, then the right side. Fold the bottom edge over the filling and roll up tightly. Brush with butter. Place seam-side down on a tray. Repeat to make 12 pies. Sprinkle with sesame seeds and chill in the fridge for 10 minutes.
  • Bake pies for approximately 30 minutes, or until a deep golden brown color is achieved. Allow them to cool slightly on a rack before serving.

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