Currants add tangy sweetness to the silverbeet filling of this vegetarian pie.
- Preheat oven to 190C/170C fan forced. Heat 1 tbs of the oil in a non-stick frying pan over medium-low heat. Cook the onion and carrot, stirring, for 3 minutes or until soft. Add the currants and garlic. Cook, stirring, for 2 minutes or until aromatic. Add the silverbeet. Cook, covered, stirring occasionally, for 4 minutes or just wilted. Increase heat to medium-high. Cook, stirring, for 2 minutes or until tender. Transfer to a sieve to drain. Squeeze excess moisture from silverbeet mixture.
- Heat remaining oil in a saucepan over medium-low heat. Add flour. Cook, stirring, for 1 minute or until foaming. Remove from heat. Slowly stir in milk until smooth. Stir over low heat for 4 minutes or until thick. Add silverbeet mixture, lentils, feta, lemon rind and 2 tbs juice to milk mixture. Season. Divide among 4 greased 250ml (1 cup) ovenproof dishes.
- Gently scrunch each filo sheet. Arrange on pies. Place on a baking tray. Spray with olive oil. Sprinkle with chia seeds. Bake for 15-20 minutes or until golden and crisp.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set