What you need:
- 2-3 sheets frozen puff pastry, thawed
- 1 brown onion, finely sliced
- 1 tblspn olive oil
- 1 bunch silverbeet or rainbow chard, washed and chopped
- 200g Danish feta cheese
- 4 eggs
- 3/4 cup sour cream
- 1 tspn ground nutmeg
- freshly ground black pepper to taste
What you do:
Preheat oven to 180°C.
Grease a 24cm pie dish and line the base with puff pastry, joining strips to the sides if necessary to cover. Overlap and press the joins firmly to seal.
Saute the onion in oil until soft but not coloured.
Add the wet silverbeet to the onion, cover and steam for four minutes, or until wilted but still green. Drain, then place in the pie dish.
Beat the eggs in a small bowl, and gradually beat in the sour cream until combined. Add the crumbled feta, nutmeg, and pepper and pour mixture over the vegetables.
Cover the pie with another sheet of pastry; seal the edges with a fork and trim with kitchen shears or a sharp knife. Cut four slits to allow steam to escape, or use a pie vent.
Bake at 180°C for 50-60 minutes, until top is puffed and golden.
Variation: Add three rashers bacon, chopped and sauteed briefly.
Serve with steamed new potatoes and cobs of corn.
Leftovers also delicious cold.
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