Spinach, Silverbeet & Ricotta Pie (Sydney Markets Recipe)

Prep 30 mins | Cook 50 mins | Serves 8

• Olive oil, for greasing
• 1 bunch (about 1kg) silverbeet (see note)
• 2 bunches (about 350g each) English spinach, trimmed (see note)
• 2 free-range eggs
• 5 green onions (shallots), trimmed and thinly sliced
• ¼ cup finely chopped dill leaves
• 400g ricotta cheese, crumbled
• 100g feta cheese, crumbled
• 8 sheets filo pastry
• Olive oil cooking spray
• Tomato & olive salad, lemon wedges and chilli jam, to serve

Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm x 3cm deep baking pan with oil.

Step 2 Remove white stems and veins from silverbeet. Wash silverbeet and spinach leaves in cold water. Place wet leaves into a large saucepan and heat, tossing, over medium-high heat until just wilted. Drain well in a colander. Set aside to cool slightly.

Step 3 Whisk eggs in a large mixing bowl. Add green onions, dill, ricotta and feta. Season with salt and pepper. Mix until well combined.

Step 4 Firmly squeeze silverbeet and spinach leaves to remove excess moisture. Roughly chop and add to ricotta mixture. Mix until well combined.

Step 5 Spray 4 filo pastry sheets with oil and layer into a stack. Place pastry stack into the prepared pan. Spoon over silverbeet mixture and smooth top. Spray remaining filo sheets with oil and layer into a stack. Place over silverbeet mixture and trim pastry edges. Score pastry into 8 portions. Bake for 40-45 minutes until golden and crisp.

Step 6 Serve with a tomato and olive salad, lemon wedges and chilli jam, if liked.

Note – you’ll need about 350g trimmed silverbeet leaves and 120g trimmed spinach leaves.