Name: Silverbeet and lemon rice pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 12 silverbeet leaves, stalks trimmed, chopped and reserved; cooking oil spray; 2 clove garlic, crushed; 4 green onions, thinly sliced; 2 teaspoon finely grated lemon zest; 2 tablespoon lemon juice; 4 eggs, lightly whisked; 3 cup cooked long-grain white rice; 1/2 cup finely grated parmesan; 6 sheets filo pastry; 1 tablespoon sesame seeds

Ingredients

12 silverbeet leaves, stalks trimmed, chopped and reserved

cooking oil spray

2 clove garlic, crushed

4 green onions, thinly sliced

2 teaspoon finely grated lemon zest

2 tablespoon lemon juice

4 eggs, lightly whisked

3 cup cooked long-grain white rice

1/2 cup finely grated parmesan

6 sheets filo pastry

1 tablespoon sesame seeds

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 2-litre (8-cup) ovenproof dish.

2.Wash silverbeet leaves. Place silverbeet, with water still clinging to the leaves, in a large saucepan over high heat. Cook, covered, shaking pan occasionally, for 2 minutes or until wilted. Drain well. Cool for 5 minutes. Chop coarsely.

3.Heat a large frying pan over high heat. Spray reserved silverbeet stalks with oil. Cook and stir stalks and garlic for 5 minutes or until softened. Transfer to a large bowl.

4.Add chopped silverbeet leaves, onion, zest, juice, egg, rice and parmesan; stir to combine. Spoon mixture into prepared dish; level surface.

5.Spray filo sheets with oil. Roughly scrunch, then arrange over filling to cover. Sprinkle with sesame seeds. Bake for 30 minutes or until golden brown. Stand for 5 minutes. Serve.

Swap parmesan for 120g fresh ricotta.
Note

Woman's Weekly Food

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Ingredients

Method

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