Silverbeet & Feta Pie

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Prep 30minBake 40-50minMakes 8 serves

Similar to the Greek Spanikopita, this pie brings together nutrition-packed silver beet, ricotta, feta, eggs and herbs and wraps it all in crisp filo – perfect served either warm from the oven or at room temperature at a lazy picnic.


  • 80g butter, melted
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 1 bunch silverbeet, washed, trimmed (see Baker’s Tips) and shredded
  • 345g (1½ cups) firm fresh ricotta
  • 200g Greek feta, crumbled
  • 4 eggs, lightly whisked
  • 2 tablespoons finely chopped mint
  • 2 tablespoons finely chopped flat-leaf parsley
  • Finely grated lemon zest of 1 lemon
  • Freshly ground black pepper, to taste
  • 12 sheets filo pastry
  • 2 teaspoons sesame seeds, to sprinkle
  • Lemon wedges, to serve


  1. Preheat the oven to 180°C. Brush a 20cm x 30cm (base measurement) shallow slice tin with some of the melted butter.
  2. Put the oil and onion in a large saucepan and cook over medium heat for 5-8 minutes or until the onion is soft. Add the shredded silverbeet, cover with the lid and cook for 8 minutes, stirring occasionally, until wilted. Transfer the silverbeet mixture to a colander and then use a potato masher to press out any excess moisture. Transfer to a large bowl and set aside to cool
  3. Add the ricotta, feta, eggs, mint, parsley and lemon zest to the silverbeet and use a wooden spoon to mix to combine evenly. Season well with pepper.
  4. Lay the filo on a bench and cover with a dry tea towel and then a damp one to stop it from drying out. Take 1 sheet of filo (keeping the remaining sheets covered with the tea towels) and brush generously with the melted butter. Lay another sheet on top. Continue to layer with the remaining filo to make two stacks, each with 6 sheets. Place the filo stacks width ways and slightly overlapping, into the greased tin. Press gently over the base and sides to line, allowing the ends to overhang the top.
  5. Spoon the silverbeet mixture into the tin. Fold the overhanging filo over the top to cover. Brush top with remaining melted butter and sprinkle with sesame seeds.
  6. Bake in preheated oven for 40-50 minutes or until filo is golden and crisp and the filling is set. Remove from oven and stand in tin for 10 minutes before transferring to a serving plate. Serve warm or at room temperature with lemon wedges.

Baker's Tips

  • When trimming the silverbeeet, cut the stems at the base of the leaves and then only remove the central veins if they are thick and coarse.
  • Buy refrigerated filo pastry as opposed to frozen. It will be easier to handle and less brittle. If you do buy the frozen variety, thaw it overnight in the fridge before using for best results.