Rainbow Chard & Feta Filo Pie

Serves: 4

Prep time: 20min

Cook time: 1min

Total time: 120min

Ingredients

  • 1 bunch rainbow chard, thinly sliced & rinsed

  • ½ tsp dried chilli flakes (optional)

  • 250g feta cheese*, roughly crumbled

  • 75g parmesan cheese*, finely grated

  • 50g pine nuts

  • 3 eggs, beaten**

  • 1tsp fresh dill chopped or ½ tsp dried dill

  • Pinch of nutmeg

  • 250g filo (or vegan) pastry

  • Olive oil

  • 1tbsp sesame seeds

  • Salt & pepper to taste

*Swap the cheeses for vegan cheese if needed

**Substitute eggs for 1tsp baking powder + 1tbsp vinegar + 1tbsp water per egg

Method

  1. Cook the rainbow chard in a large saucepan, using just the water left on the leaves after rinsing, over a low heat until wilted & soft. Drain well pressing out the juices.

  2. Mix the feta (or vegan cheese) into the spinach with chili flakes, parmesan, pinenuts and dill. Mix through the eggs (or substitute) with nutmeg.

  3. Unwrap the filo pastry and, working quickly, brush the top sheet of pastry with olive oil. Line a lightly greased loose-bottom cake tin or glass rectangular baking dish with the first sheet of pastry, leaving the edges of pastry overlapping the rim. Repeat the process with 4-6 sheets of pastry, saving 3 sheets for a lid.

  4. Spoon the spinach mixture into the filo pastry shell and flatten lightly with the back of a spoon

  5. Roughly place the final 3 sheets of pastry on the top & fold the overhanging filo towards the middle of the pie

  6. Sprinkle with sesame seeds and bake in a preheated oven at 190°C for 50-60min. Serve warm or cold with salad.

Main CourseSamantha Chanfilo pie, vegetable pie, spinach pie