It’s heartbreaking to just throw out the lush leafy tops of beetroot bunches. Good news is, you can use them just like silverbeet, spinach or any other leafy greens – add them to salads, soups and pies for another colour and flavour dimension. Here we combine them with some cheese and herbs all wrapped up in a flakey golden shell.
This pie is great for packed lunches, and freezes well (in the rare case of leftovers).
Ricotta and Winter Greens Filo Pie
450g greens (approx leaves from 2 bunches rainbow chard/ silverbeet/ beetroot )
2 garlic cloves
20g butter + 60g for brushing pastry
2 artichoke hearts
2 teaspoons dried oregano
1 tablespoon dill, finely chopped
8 sheets filo pastry
Preheat oven to 180*C and grease a 18cm cake tin.
Steam greens for 2 minutes, until just wilted. Add to colander and allow to drain. When cool enough to handle, squeeze out any excess liquid then finely chop.
Combine butter and olive oil in a frying pan over a medium-low heat. Add garlic and leek and saute for 5 minutes. Add oregano and cook for a further 2 minutes, then dill and artichokes and cook for a further 2 minutes.
Combine chopped greens, leek mixture, parmesan and egg in a large mixing bowl.
Line the cake tin with 1 sheet of pastry, brush with melted butter, then top with another sheet in the opposite direction. Continue with remaining sheets until you have a nest for your pie filling. You’ll need to take a gentle but firm approach to the pastry when layering it, as it’s delicate and rips easily.
Get the pastry from the fridge not frozen section, as frozen pastry gets very flakey and difficult to manage.
Add the pie filing, pat down so it’s compact, the fold over pastry in layers. Brush the top of the pie with some more butter, then pop in the oven for about 30 minutes, until golden.