silverbeet & feta pie

One day I was planning to make my mum's recipe for spanakopita (the Greek spinach and feta pie) but our green grocer was out of spinach.

I decided to try the deep, dark green leaves of the silverbeet instead. I was in heaven!!!

Silverbeet, also known as Swiss chard, has the same common ancestor as beetroot and sugar beets. It’s flavour is slightly bitter and also slightly salty, but very delicious.

The pretty leaves are such a beautiful green and wrinkled, like a Savoy cabbage. The stalks are thick and white, but some kinds of chards can have red stalks too.

According to the World’s Healthiest Foods, chard has very high concentrations of “vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fibre. Swiss chard also emerges as a very good source of copper, calcium, vitamin B2, vitamin B6, protein, phosphorous, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid.”

Various health studies claim silverbeet can provide the vitamins and minerals that help prevent cataracts, digestive cancers, skin cancers, bone decay, high blood pressure, migraine headaches and muscle spasms (including cramps, tension, soreness, fatigue and even heart muscle spasms and asthma).

And I just love the flavour of silverbeet. It’s full of iron goodness and provides a nice kick to the tangy lemon and strong fetta in this pie.

We switched to using puff pastry for this no fuss, (fairly) healthy and delicious dinner. Leftovers are eaten for lunch the next day.

Silverbeet & Feta Pie
Anna & Jonas' very own recipe. Serves 4.
Ingredients
1 bunch of silverbeet (or spinach)
2 sheets frozen puff pastry
300g feta
Juice of 2 lemons
1 egg
1 tablespoon milk
1 tablespoon sesame seeds
Freshly ground pepper to taste
Method:
1. Preheat oven to 180'C.
2. Remove stalks from silverbeet. Slice leaves into shreds. Wash thoroughly. Steam:
a) use the microwave – put a little water and some silverbeet in a microwave dish and microwave until wilted.
b) use the stove – put a metal colander on top of a pot with a little boiling water. Place batches of silverbeet in colander and cover with pot lid. Steam until wilted.
3. Squeeze excess liquid from silverbeet and chop finely.
4. Begin thawing puff pastry.
5. In a bowl, mash together with fork the feta, lemon juice, pepper and silverbeet until combined and smooth.
6. Divide mixture in two, spread evenly over pastry sheets leaving 2cm border. Fold pastry into log shape, sealing edges together.
7. Beat egg in bowl with milk. Brush pastry with egg wash. Sprinkle with sesame seeds.
8. Line baking tray with baking paper. Place rolls on tray. Bake in over until pastry puffs and turns golden, about 15 – 20 minutes.Check out the recap of all the other Weekend Herb Blogging from around the world. This week it's hosted by Paz from The Cooking Adventures of Chef Paz.