Recipe

Silverbeet and lemon rice pie

Jan 30, 2013 1:00pm
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Silverbeet and lemon rice pie
  • 12 silverbeet leaves, stalks trimmed, chopped and reserved
  • cooking oil spray
  • 2 clove garlic, crushed
  • 4 green onions, thinly sliced
  • 2 teaspoon finely grated lemon zest
  • 2 tablespoon lemon juice
  • 4 eggs, lightly whisked
  • 3 cup cooked long-grain white rice
  • 1/2 cup finely grated parmesan
  • 6 sheets filo pastry
  • 1 tablespoon sesame seeds

Method

Silverbeet and lemon rice pie
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a 2-litre (8-cup) ovenproof dish.
  • 2
    Wash silverbeet leaves. Place silverbeet, with water still clinging to the leaves, in a large saucepan over high heat. Cook, covered, shaking pan occasionally, for 2 minutes or until wilted. Drain well. Cool for 5 minutes. Chop coarsely.
  • 3
    Heat a large frying pan over high heat. Spray reserved silverbeet stalks with oil. Cook and stir stalks and garlic for 5 minutes or until softened. Transfer to a large bowl.
  • 4
    Add chopped silverbeet leaves, onion, zest, juice, egg, rice and parmesan; stir to combine. Spoon mixture into prepared dish; level surface.
  • 5
    Spray filo sheets with oil. Roughly scrunch, then arrange over filling to cover. Sprinkle with sesame seeds. Bake for 30 minutes or until golden brown. Stand for 5 minutes. Serve.

Notes

Swap parmesan for 120g fresh ricotta.

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