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
- 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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