Prep 30 mins | Cook 50 mins | Serves 8
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.
Who is Nikoletta?
Nikoletta is a passionate home cook, who shops weekly at Paddy’s Markets turning her fresh purchases into delicious dishes inspired by her Cypriot heritage!
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