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Silverbeet, Feta and Pinenut Roll

Silverbeet is so easy to grow and superbly nutritious. Don't freak out when you see how much you need to start with – it will cook down to much less. You can also use spinach. 

Annabel Langbein Silverbeet, Feta and Pinenut Roll Recipe
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Silverbeet, Feta and Pinenut Roll
250g silverbeet / swiss chard or spinach leaves 2 tbsp butter 1 large onion, finely chopped 1 cup ricotta ¾ cup feta, crumbled ½ cup grated parmesan ¼ cup chopped coriander ½ tsp grated nutmeg finely grated zest of ½ lemon 1/3 cup pinenuts, toasted ½ tsp salt ground black pepper 1 egg, lightly beaten 8 sheets filo pastry melted butter or oil spray

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/silverbeet-feta-and-pinenut-roll/528/
EMAIL PRINT
Prep time:
15 mins
Cook time:
40 mins
Serves:
6
  • 250g silverbeet / swiss chard or spinach leaves
  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 1 cup ricotta
  • ¾ cup feta, crumbled
  • ½ cup grated parmesan
  • ¼ cup chopped coriander
  • ½ tsp grated nutmeg
  • finely grated zest of ½ lemon
  • 1/3 cup pinenuts, toasted
  • ½ tsp salt
  • ground black pepper
  • 1 egg, lightly beaten
  • 8 sheets filo pastry
  • melted butter or oil spray

Preheat oven to 180°C fanbake. Trim half of the stalks from the leafy greens and discard them. Wash, dry and chop the leaves and the rest of the stalks. 

Heat the butter in a medium pot and cook the onion over a low heat until it is soft but not browned (about 5 minutes). Add the leafy greens and cook until the water from the leaves evaporates, leaving the pan dry. Removing the moisture in this way helps to stop the pie going soggy. Remove the pot from the heat and mix in the ricotta, feta, parmesan, coriander, nutmeg, lemon zest and pinenuts. Season to taste with salt and pepper. Stir in the egg.

Place a sheet of filo pastry on the bench and brush it with melted butter or spray it liberally with oil. Place a second sheet on top and brush it with butter or spray it with oil. Repeat to form a stack of 8 pastry sheets. The filo dries out quickly so you will need to work fast. Cover the unused filo with a damp teatowel while you work. Form the filling mixture into a sausage shape along the longest edge of the pastry, leaving a 3cm border at the sides.

Turn in the sides of the pastry like an envelope and roll it up gently and loosely to fully enclose the filling, forming a log shape. If you roll it too tight it will split. Transfer the log to a baking tray, brush the top with butter and bake until it is golden and crisp (about 40 minutes).

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2 comments

I have done this for a club I belong to - Soroptimist International Lightning Ridge, Australia and the Ladies loved it!!! Thanks Mary Casey-Marshall
marycasey June 12, 2013
Absolutely delicious!!! I hadn`t feta and I have substituted for emmental, and I have added raisins...My husband doesn´t likes silverbeet and when he tried the cake...he have kissed me...so thank you very much!! :D
RosaCastro March 13, 2013
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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