Spinach or Silver Beet Pie August 08 2014, 0 Comments

Tanya Jenkyn
Back Yard Farmer 11

 This is an old family favourite of ours that evolves depending on what cheese you happen to have in the house at the time.  It works for us because the two things we never run short on are spinach (silver beet) and eggs.  And the beauty of it is that you can use a lot of eggs and silver beet in this recipe as long as you have a big enough baking dish.  Quantities here are elastic.  You will need...

Filo pastry
Sesame seeds
Dukka
Big bunch of silver beet (maybe 10? depends on your plants)
A man-sized handful of pine nuts
A whole lot of eggs (I usually use at least a dozen)
3 or 4 different types of cheese grated or crumbled choose your favourite but I usually use a combo of tasty and feta or goats cheese with something extra for a piquant kick of flavour like a blue vein and or parmesan.  Total cheese quantity should be around 2 or 3 cups.

Wash and chop silver beet.  Grease baking dish and sprinkle with sesame seeds.  Line the base with filo pastry (4 or 5 layers) fill the baking dish with chopped spinach, don't worry if it looks a bit mountainous, it will collapse a lot during cooking.  Beat eggs and add all the cheeses, salt and pepper to taste.  Sprinkle the pinenuts over the spinach and then pour the egg and cheese mix over the top.  Push it all around a bit to disperse the mix a little more evenly then layer the top with more filo (3 or 4 layers).  Use some beaten egg with a dash of milk to baste the top and seal the sides of the pie.  Stab it a few times with a fork and sprinkle the top with dukka or a toasted seed mix.  Bake in a moderate oven (180 degrees) for about 30-40 minutes until the top turns brown and it doesn't look too gooey in the middle. 

Download printable version