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If you are still living on Silverbeet from your garden (I find it is one of the staples that keeps going through that ‘lean’ time when everything else is still too small to be producing, but winter vegies are almost done) – you might like to try this brilliant recipe for Silverbeet Pie.
I can’t claim to have made it up; I am no Masterchef; but it’s a great vegetarian recipe that when served with a crisp salad will have everyone impressed. (Its based on one of Alison & Simon Holst's great vegetarian recipes) I have made this pie about a million times (well, slight exaggeration perhaps) and it is always reliably good to eat. It makes great leftovers for lunch the next day and survives reheating in a microwave or can be eaten cold.
To make a pie approx 30cms x 20cms (I do it in a roasting pan as my rectangular casserole dishes tend to be a bit shallow) which will serve 4 – 6 people depending on appetites, you will need:
20 – 25 large Silverbeet leaves
1 large onion, diced
500gms of cottage cheese
1 cup of grated tasty cheese (a bit of fetta is good too!)
1 teaspoon of salt; a dash of pepper
½ a teaspoon of ground nutmeg
3 – 6 eggs (3 will suffice; up to 6 if you have them makes a more substantial filling; great if you have your own chooks)
Readymade puff or filo pastry (I use a total of 3 sheets for my roasting pan).
Wash Silverbeet to remove any grit and caterpillars (a sign of good organically grown produce!). Break off stalks and rip up leaves into largish chunks. Steam leaves until just tender. Allow to cool, then squeeze out as much water as possible (you will be surprised how much comes out) – I use a colander and my hands to do this.
In a large bowl, lightly beat the eggs then add the cottage cheese, grated cheese, salt pepper & nutmeg, and then the Silverbeet. Mix together.
Arrange half the pastry on the bottom of your dish, spread the filling mix inside, then use the remaining pastry on top. Brush the top with butter if desired.
Bake at 180 degrees for approx 40 minutes until top is lightly browned. Allow to stand for 5 minutes before cutting into squares and serving. Enjoy!
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