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Silverbeet Flan

Preparation: 40 minutes

Cooking: 45–60 minutes


1 kg silverbeet leaves – remove stalks
1 tsp salt
1 cup chopped onion
250g crumbled fetta cheese
¼ cup olive oil
¼ chopped parsley
¼ chopped oregano
3 eggs beaten
filo pastry
parmesan cheese


  • Preheat oven to medium, 160 deg.
  • Roughly shred silverbeet – sit in a bowl with salt and water – leave 15 – 20 minutes.
  • Heat oil and fry onions.
  • Wring out silverbeet and dry off in a tea towel/cloth and add to onions with parsley and oregano.
  • Stir to cook then cool – 5-10 minutes.
  • Layer filo pastry into flan dish oiling each layer.
  • Spread silverbeet mix evenly over pastry.
  • Pour in beaten eggs carefully.
  • Top with ½ cup parmesan cheese.
  • Bake 45 – 60 minutes.
  • Let cool, cut into slices and serve.

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