Today is a Springlike day! It’s the kind of day which reminds me of warmer weather, fresh produce and bright, fresh greens. Silverbeet to be exact. There’s something quite wonderful about walking home from the shops with a large bouquet of fresh greens tucked under your arm…Like you’ve been off to a fabulous market, half way around the world…(daydreamer...)
Now that my practical tests, theory papers and assignments are handed in at shcool, there’s going to be a lot more kitchen loving going on.
Better yet, when the sun is shining and those spring days keep warming up, I feel inspired to potter about, throw open those windows, put my favourite Sunday morning music on and cook something fantastic! Let us, eat our greens. Those Plentiful, leafy &wonderful greens.
Read on for Filo Scrolls, with Silverbeet, Fetta & Pinenuts!
This looks deceptive in the fact that those flaky layers of pastry look so golden tucked amongst rounds of the tin. If you can use a pastry brush, you can assemble this scroll! If you can boil water, you can make the filling! If you can use a grater, you’re half way there, Happy Cooking!!!
I like to add sultanas for a sweet and salty flavour, the fruit mingles with the Fetta and rounds out the flavour. If the thought of adding sultanas (raisins) and Fetta to your Silverbeet pie freaks you out! don’t worry and simply omit them.
But hey if you’re feeling daring…
3/4 bunch silverbeet
40g (small packet) of sultanas (raisins)
200g Fetta cheese,
Couple cloves of grated garlic
Salt & pepper to season,
1 whole egg,
Filo pastry sheets,
Clarified Butter for the Filo sheets -appox 125g (I melted mine in the microwave to save time and left the milk solids at the bottom of the jug)
Some suitable vegan substitutions would be firm tofu for the Fetta. Some egg replacer for the whole egg and some melted vegan margarine, or olive oil for basting the Filo sheets.
You’ll need a chopping board, mixing bowl, knife and round baking tin (I’ve used a 20cm cake tin) and a pastry brush. A kettle for some hot water, a sieve/colander and lastly a clean tea towel to lay over the Filo pastry too,
Preheat oven 140-150C (284F.) Grease the circular tin with some of the butter and set aside.
Wash the silver beet and finely shred the leaves and stalks, I used 3/4 of a bunch to get enough to fill my mixing bowl.
Blanch the silverbeet in hot water and squeeze out the excess liquid over a sieve or colander.
In the mixing bowl, place the blanched greens and grate the garlic into the bowl.
Add the sultanas, pine nuts and crumble the Fetta in to the bowl. Season with some salt, pepper and add the whole egg. (be wary of how much salt you use as the Fetta is also salty.) Set the mixture aside.
Lay out the Filo pastry and place a clean tea towel over the top (to prevent the Filo sheets from drying out)
Using two sheets at a time, butter the sheets with the pastry brush and clarified butter and lay the silverbeet & Fetta mix width ways. Roll up the Filo sheet into a cigar shape and tuck into the pre-greased baking tin,
Repeat until all the mixture is used up or the tin is filled. Brush the top generously with butter and bake for 20-25 mins or until the top is golden brown and crisp.
Once I’ve turned off the oven, I like to put a wooden spoon in the oven door and leave it ajar for about 20 mins. I find the excess steam is forced out of the pastry, the bottom firms up (ie, no soggy bottoms :)) and the top is super crunchy.
You could serve this silver beet & Fetta pie with some lemon wedges or plain yogurt but I like a slice on its own, with a cup of tea and not much else!