If it’s one thing I have in abundance, it’s silverbeet. Or rainbow chard. Whatever you want to call it, I’ve got loads of it. This is a bit of a special recipe post, as it’s the very first here on the blog which features produce from our veggie patch here at ‘Carlton’. It’s been going great guns throughout Spring, loads of spinach, lettuce, beetroot and literally armloads of silverbeet. We just planted more tomatoes, zucchini, capsicum, potatoes and beans too. The silverbeet/rainbow chard has been showing off though with it’s show pony colours and big beautiful leaves…
To get through the abundance of leafy greens I made up this simple recipe – it can go in Matt’s lunchbox and be eaten cold, and it’s good for lazy dinner nights. I’m all for that.
Silverbeet & Bacon Pie
7-8 large large stems of silverbeet
Five rashes of shortcut bacon
About 8 sheets of ready-made filo pastry
400g hard feta cheese
4 large eggs
1 brown onion, finely chopped
3 large garlic cloves, crushed
Squeeze of lemon
Sprinkle of sesame seeds
Salt and pepper
A knob of melted butter
Cut the hard ‘spines’ out of the silverbeet leaves, leaving you just with the leafy greens. Put the leaves into a food processor and whiz until finely chopped. You can also throw your onion in to finely chop it too. Squeeze out all excess liquid from the silverbeet, this is important or your pie will be too sloppy.
In a large bowl, combine the silverbeet, onion, garlic, lemon juice and crumble in the feta. Season with salt and pepper. Crack in four large eggs and fold to combine.
Line an oven dish with a few sheets of filo pastry, try and make them spill over the edges of the dish. Brush with butter and layer on another few sheets of pastry, continue until you have about 8 sheets. Pour the silverbeet and feta mix on top of pastry. Place bacon rashes on top, just so. Now put your pie to bed, tuck in the edges of filo pastry, brush generously with melted butter and sprinkle with sesame seeds.
Bake at 180 degrees Celsius for 30 minutes or until the pastry is golden and the filling firm but still a bit wobbly.