Ingredients
1 kg silver beet, stem and leaves separated, stems cut into 1 cm slices, the leaves roughly chopped
1 large onion, finely diced
3 cloves garlic, crushed
100 Gms butter
1 teaspoon grated ginger
½ teaspoon cinnamon
1 cup currants
½ cup pine nuts
½ cup feta cheese
100 mls cream
4 eggs lightly beaten
½ cup parsley
The juice from one lemon
1 packet fillo pastry
100 grams melted butter
Method
In a large pot melt butter over a medium heat
Add onion and garlic and sweat for 4 to 5 minutes until the onion is cooked
Add the ginger and the silver beet stems, and stir for 5 minutes until the stems are soft
Add the leaves and cook for another 5 minutes until soft and cooked, remove from heat
Add cinnamon, currants and pine nuts and stir
Add cream, egg, and cheese, and parsley, stir
In a large baking dish, brush with butter and lay out fillo pastry
Repeat for three layers
Cover with silver beet mixture
Cover silver beet with remaining layers of fillo, with butter between layers
Bake in oven at 200 c for 15 to 20 min until filling is hot and pastry is golden brown
Serve
