VEGETABLE FILO PIE
COOKBOOK: Woolworths Fresh - Mag AUG 2013
A great vegetarian dish!
I can turn vegetarian with a dish like this any day!
Delicious! The recipe itself was made with kale rather than silver beet but I'm not a fan of kale, it's a bit on the bitter side for me!
Super healthy and absolutely yummy! Everyone went for seconds! Very unusual to make and all you need is a shallow round dish (such as a pizza pan)
HINT: Ensure that the mixture is ready to be used.
Filo should only be defrosted soon before you are ready to use it. It dries up very quickly and you will not be able to fold it without it crackling. You will need to move fast when rolling this pastry into shape. There could very well be a number of sheets of filo in the packet which you may not be able to use. Keep this in mind!
Great presentation, give it a go!
1 bunch of silverbeet
2 tablespoons of butter
salt and pepper
1 large brown onion , chopped
2 large carrots, finely cubed
2 large potatoes, finely cubed
350g fresh ricotta
3/4 cup parmesan cheese, grated
2 tablespoons pine nuts, roasted
3 eggs, beaten
12 sheets of filo pastry
50g melted butter
4 tablespoons of sesame seeds
Remove white stalk off the silver beet leaves, wash very well. Place silver beet in pot and add half cup of water. Bring to boil, keep turning the leaves. Season with salt and pepper. cook for 2mins only. Drain very well (press down on leaves in colander to ensure that you remove as much of the liquid as possible. ) Cook and chop roughly.
Heat butter in deep pan. Fry onions until soft, add carrots and cook for a further 5mins. Add cooked and drained potatoes, silver beet, ricotta, parmesan and pine nuts (nuts can be slightly chopped) and mix well. Season with a little more salt and pepper. Fold egg in mixture.
Pre heat oven at 180C
Grease a pizza pan or a shallow round pie pan (20cm)
Take one sheet of filo, lay out on a flat surface, brush with butter. Top with another sheet and brush that with butter, top with the third sheet. Spoon mixture in centre of filo pastry, length ways.
Roll up tightly until mixture is secure. Repeat 4 times.Place the rolls in the pan, coiling towards the centre. Brush with butter and sprinkle with sesame seeds. Bake in moderate oven for 30mins or until golden brown.
Remove from oven and serve with a green salad.