Silverbeet, Currant & Pine Nut Pie


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


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