Silverbeet, Currant & Pine Nut Pie
Silverbeet, Currant & Pine Nut Pie

Serves 6
   1kg silverbeet
   200g butter
   1 large onion, finely diced
   3 garlic cloves, crushed
   1 tsp grated ginger
   ½ tsp ground cinnamon
   120g currants
   80g pine nuts
   100ml cream
   100g feta, crumbled
   ½ cup chopped flat-leaf parsley
   Juice of 1 lemon
   4 eggs, lightly beaten
   ½ teaspoon salt
   1 tsp freshly ground black pepper
   10 sheets of filo pastry

Cut the silverbeet leaves from the stems. Slice the stems into 1cm pieces and roughly chop the leaves.
   Melt half the butter in a large heavy-based frying pan. Add the onion and garlic and fry gently for 3 - 4 minutes, until the onion is soft but not coloured.
   Add the ginger and silverbeet stems and cook for 5 minutes, until the stems are beginning to soften. Add the silverbeet leaves and stir well over the heat for another 5 minutes until they are completely wilted.
   Stir in the cinnamon, currants and pine nuts, then the cream, feta, parsley and lemon juice. Remove the pan from the heat and leave to cool for a few minutes before stirring in the eggs, salt and pepper.
   Preheat the oven to 200 deg C. Melt the rest of the butter and lightly brush some inside a 20 x 22 cm baking dish.
   Lay a sheet of filo into the dish and brush with more butter. Top with 4 more sheets, brushing with butter as you go.
   Now spoon in the silverbeet filling and spread it out evenly. Top with the remaining sheets of pastry, brushing each with butter. Fold in the edges of the pie and brush the top and edges with butter.
   Bake for 25-30 minutes, until golden brown. Serve hot or at room temperature with a garden salad.

From: The Good Life. By Adrian Richardson. Published by Pan Macmillan.

From: “Tea” by Sarina Jacobson. Published by Stirling/Capricorn Link.
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