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Silverbeet and fetta filo pies
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Experience the Mediterranean with this easy and nutritious vegetarian appetizer.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 bunch silverbeet, stalks removed, leaves shredded
  • 180g goat's fetta, crumbled
  • 100g butter, melted
  • 8 filo pastry sheets
Instructions:
  • In a large, deep frying pan over medium heat, heat oil. Add onion and garlic and cook until soft, about 3 to 4 minutes. Stir in silverbeet, cover, and cook until tender, about 5 minutes. Transfer to a large heatproof bowl and let cool.
  • Drain silverbeet well, then mix in creamy fetta cheese. Season generously with salt and pepper to taste.
  • - Preheat the oven to 200°C/180°C fan-forced. - Grease eight holes of 2 x 6-hole, 3/4 cup-capacity Texas muffin pans with butter. - Lay one sheet of filo pastry on a flat surface and brush it generously with butter. - Fold the filo pastry in half, creating a 23cm x 28cm rectangle, and brush with butter again. - Leaving a 2cm border, spread 1/4 cup of silverbeet mixture along the long edge. - Fold the edge over and roll the pastry to enclose the filling. - Shape the rolled pastry into a coil and brush with more butter. - Place the pastry in one of the prepared pan holes and repeat the process with the remaining mixture.
  • Bake until golden, approximately 20 minutes. Let cool for 3 minutes, then unmold pies and serve.

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