Now that the evenings are getting lighter and the days longer, lighter dinners and impromptu picnics are on the menu.
Simple pies such as this Greek-inspired one packed with vegetables and lined with light and crispy filo pastry are a welcome addition.
Silverbeet, rice and feta pie. Photo by SImon Lambert.
Silverbeet, rice and feta pie
Serves 10-12
Ingredients
200g basmati rice, rinsed
50ml olive oil
2 garlic cloves, finely chopped
350g silverbeet (about ½ bunch), stalks thinly sliced, leaves coarsely torn
8 eggs
400g Greek yoghurt
50g (⅓ cup) plain flour (can use gluten-free)
½ cup each coarsely-chopped dill, mint and flat-leaf parsley
3 spring onions, thinly sliced
finely grated rind and juice of 2 lemons
8 filo pastry sheets
60g butter, melted
100g feta, coarsely crumbled
Method
Place rice in saucepan with cold water to cover by 1.5cm, bring to the simmer, cover and cook until fluffy and water is absorbed (12min-15min). Spread over a tray to cool.
Heat oil in a large frying pan over medium-high heat, add garlic and silverbeet stalks, and saute until stalks are tender (2min-3min).
Add leaves and stir occasionally until just wilted (1min-2min). Season to taste and set aside to cool.
Whisk eggs and yoghurt in a bowl, add flour and whisk until smooth, then season to taste.
Add rice, silverbeet, herbs, spring onion, and lemon rind and juice, stir to combine, then adjust seasoning to taste and set aside.
Preheat oven to 180degC.
Brush a sheet of filo with butter and place another sheet on top, brush once again with butter, then place them in the base of a 26cm-diameter pie dish or ovenproof frying pan (about 4cm deep), letting sides overhang.
Repeat with remaining filo and butter, working in stacks of two and placing each stack at a quarter turn to the previous one.
Trim excess with scissors, leaving about 2cm overhanging, and brush all over with more butter.
Spoon silverbeet mixture in, spreading evenly, scatter feta over, then fold over pastry and brush with butter.
Bake until golden and set (40min-45min), stand for 15min and serve warm, or at room temperature.
tasteofmylife.org
