Silverbeet & Feta Pie

Enjoy your autumn harvest by whipping up a homemade Silverbeet and Feta Pie. Packed with garden-fresh greens and creamy feta it's perfect for a cosy dinner, easy lunches, or popping into lunchboxes.

Ingredients

• 1 large bunch silverbeet (around 8–10 stalks), finely sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 200g feta cheese, crumbled
• ½ cup grated tasty cheese
• ½ cup fresh parsley, chopped
• 4 large eggs
• ½ cup milk + extra for brushing pastry
•  2-3 sheets flaky puff pastry
• ¼ tsp nutmeg
• Salt and pepper to taste
   

Method

1. Preheat oven to 200°C.
2. Grease and line a pie dish with pastry.
3. Heat olive oil in a large pan over medium heat. Add onion, garlic and silverbeet, sauté for 5 minutes until soft.
4. Season with salt, pepper, and nutmeg. Remove from heat and cool slightly.
5. In a large bowl, whisk the eggs and milk.
6. Stir in crumbled feta, grated cheese, and parsley. Then add cooled silverbeet mixture.
7. Pour the filling into the pie dish and top with a pastry lid.
8. Lightly brush pastry with milk.
9. Bake for 25–35 minutes, or until golden.
10. Cool slightly before slicing and serving.
11. Enjoy! 

Make It Mini!

You can also make a mini muffin tin version for little silverbeet and feta pies. They’re great for lunchboxes! Simply, cut pastry into 12 even squares, press into greased muffin tray holes and spoon filling evenly into pastry cases. Bake for approx. 20 mins.