Preparation: 40 minutes

Cooking: 45–60 minutes

Ingredients

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

Method

• 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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