I first had this recipe at my future in-laws’ house and I was hooked from the start. This is great example of simple, good quality ingredients coming together to make a comforting and healthy meal. We got a huge bunch of silverbeet in our FoodConnect box this week, so immediately this is what I decided to make. I used PasturePerfectPork bacon, which is one of the only bacon’s I’ve been able to find without nitrates (other than naturally occuring vegetable nitrates) and free-range eggs from D & J’s garden!
I love this dish served with a few steamed potatoes and tomatoes dressed in olive oil, a dash of sugar and chives. I also love eating it for lunch the next day!
This is a classic recipe from my future mother-in-law. It's one of the few recipes we have on high rotation in our house, and it is so simple. The beauty of a house of two is that there is plently left over for lunch the following day - and it gets even better overnight! I made mine with filo pastry as that was all I had, but it's lovely with puff pastry.
Details
- Prep Time:
20 min - Cook Time:
45 min - Ready Time:
1 h, 5 min
Ingredients
- 1 bunch Silverbeet
- 1 Onion, finely chopped
- 2 cloves Garlic, chopped
- 2 Bacon rashers, chopped
- 155 grams Feta cheese, crumbled
- 250 grams Cottage cheese
- 2 tbsps Parsley, chopped
- Salt and pepper
- 4 Eggs
- 6 Sheets filo pastry
Directions
- Preheat the oven to 180*.
- Wash silverbeet, trim stalks and chop leaves roughly. Cook in the microwave in two batches for two minutes each, or steam on the stove until tender.
- Place in a colander to cool. Once cool squeeze out as much excess moisture as possible with your hands.
- Cook onion, garlic and bacon in the microwave for 2 minutes (obviously you can do this in a frypan if you prefer).
- Combine the silverbeet, onion mixture and all remaining ingredients, other than the pastry, in a bowl.
- Grease a pie plate or pastry dish with a spray of olive oil. Line the dish with 3 layers of filo, folded over if necessary. If you can get the filo sheets apart, you can spray in between the layers for extra crispyness.
- Spoon the mixture into the dish and top with the remaining sheets of pastry (spraying in between if you wish). Spray the top of the pastry with a bit more olive oil.
- Bake in the oven for 45 minutes. Serve warm from the oven or at room temperature.
02.05.10 | 
Of: 
by email:
I’m going to make spanikopita (spinach pie) for cooking club on Monday! love it.