For something the whole family will love, serve up this classic Greek pastry dish, made with silverbeet, cheese and flaky filo pastry.
- Preheat oven to 180C. Grease a 20cm x 30cm slice pan. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 5 mins or until onion softens. Add the silverbeet. Cook, tossing, for 5 mins or until silverbeet wilts. Set aside for 15 mins to cool.
- Combine silverbeet mixture, ricotta, feta, parmesan, spring onion, egg, dill and lemon rind in a bowl.
- Place the filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel to prevent it drying out. Brush 1 filo sheet with extra olive oil. Top with another sheet and brush with oil. Repeat until you have a stack of 6 sheets. Repeat to make a second filo stack.
- Line prepared pan with 1 filo stack, allowing sides to overhang. Spoon the silverbeet mixture over filo. Top with remaining filo stack. Trim filo edges, leaving 3cm overhanging. Fold over filo to enclose. Use a knife to score pastry diagonally. Sprinkle with cumin seeds.
- Bake for 30 mins or until golden. Set aside to cool for 5 mins. Serve with salad.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set