Parmesan, Leek and Silverbeet Pie
This scrumptious pie is inspired by the heavenly spanakopita; a traditional Greek pastry made from flaky filo and filled with spinach and feta. This one is slightly different, but still boasts ample amounts of cheese, buttery pastry, and greens - truly a vegetarian's dream. My recipe is also so quick to whip up, and healthy too, which makes this an ideal dinner for when you're in a hurry or on a weeknight. Please enjoy!
10 sheets of Filo Pastry, thawed
75 grams of butter, melted and divided
2 tablespoons of extra virgin olive oil
2 cloves of garlic, finely diced
1 large onion, chopped
1 sprig of fresh thyme
1 sprig of fresh sage
11/2 tablespoons of red wine vinegar
1 leek, cut lengthways then sliced
1 large bunch of silverbeet (or spinach), washed and roughly chopped
5 large eggs
1 teaspoon of cayenne pepper
1/2 cup of parmesan cheese, grated
1/2 cup of Greek yoghurt
Pantry staples: salt and pepper, to taste
Preheat oven to 180°C fan forced or 200°C/400°F.
In a pan on medium heat, add olive oil, herbs, and the onion, garlic and leek. Cook, stirring occasionally, for1 0 minutes or until the vegetables have softened. Add the red wine vinegar to deglaze the pan, then add the silverbeet and cook until that has wilted substantially. Remove pan from the heat and set aside to cool.
Grease a pie dish with butter, (I used a 20cm circular pie dish). Unwrap the filo pastry and place one sheet on a chopping board. Brush with melted butter using a pastry brush then place it in the dish, allowing it to overhang slightly. Repeat with remaining filo pastry sheets and butter, placing the sheets around the pie dish so it forms a complete base for the filling.
In a large mixing bowl add the eggs and lightly beat. Add the cheese, yoghurt and cayenne pepper plus salt and pepper to taste, then mix. Add the leek and silverbeet mixture and stir until everything is thoroughly incorporated then fill the pastry with the mixture. Fold the excess overhang of pastry into the middle of the pie, to create a galette shape. (See pictures)
Bake in the oven for 25-30 minutes or until the top of the pie is golden, not wobbly in the middle and slightly puffed. Depending on the size/ shape of your pie dish you may have to bake for slightly shorter or longer.
To serve; slice into pieces and enjoy alongside a salad and perhaps some tomato relish. Enjoy this pie either hot or cold, it will keep in the fridge for at least 2 days.
I used a 20cm circular pie tin for my recipe, the cooking time could change depending on what dish you use, so always check for doneness before taking the quiche out of the oven.