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Silverbeet pies with filo chia topping
Silverbeet pies with filo chia topping
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Tangy sweet currants elevate silverbeet filling in a delicious vegetarian pie.
Ingredients:
  • 1 small brown onion, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 40.00 ml currants
  • 1 garlic clove, crushed
  • 1 bunch silverbeet, stems removed, leaves thinly sliced
  • 310ml (1 1/4 cups) reduced-fat milk
  • 400g can brown lentils, rinsed, drained
  • 50g low-fat feta, crumbled
  • 1 lemon, rind finely grated, juiced
  • 4 sheets filo pastry
  • 1 tsp chia seeds
Instructions:
  • Preheat the oven to 190C / 170C fan forced. Heat 1 tablespoon of oil in a non-stick frying pan over medium-low heat. Sauté the onion and carrot until soft, about 3 minutes. Stir in the currants and garlic and cook for an additional 2 minutes until fragrant. Add the silverbeet and cook covered until just wilted, about 4 minutes. Increase the heat to medium-high and cook for another 2 minutes until tender. Drain the mixture in a sieve and squeeze out any excess moisture from the silverbeet.
  • In a saucepan over medium-low heat, warm the remaining oil. Add flour and stir for 1 minute until foaming. Remove from heat. Gradually whisk in milk until smooth. Cook over low heat for 4 minutes until thickened. Stir in silverbeet mixture, lentils, feta, lemon rind, 2 tbs juice, and season. Divide into 4 greased 250ml (1 cup) ovenproof dishes.
  • 1. Carefully crumple each filo sheet, then place on top of the pies on a baking tray. Coat with a light mist of olive oil and sprinkle with chia seeds. Bake in the oven for 15-20 minutes, or until beautifully golden and perfectly crisp.

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