Silverbeet & feta filo triangles
My Mum taught me how to cook spinach and feta pie as a teenager and it has remained a favourite to this day. It always gets tweaked as we make it, with additions like grated nutmeg or pine nuts. Making the pie into triangles was a revelation as you can bake and freeze them in advance, then warm them through in a moderate oven for 15–20 minutes when needed.
20 ml (¾ fl oz) extra-virgin olive oil
700 g (1 lb 9 oz) (1 large bunch) silverbeet (Swiss chard), stalks removed and roughly chopped
1 leek, white and light green part only, halved and thinly sliced
a good pinch of freshly grated nutmeg
a good pinch of salt flakes
200 g (7 oz) feta, crumbled
50 g (1 ¾ oz) cream cheese
2 free-range eggs, beaten
12 filo pastry sheets
50 g (1 ¾ oz) salted butter, melted
Preheat the oven to 180°C (350°F/Gas 4) and line two baking trays with baking paper.
Heat the olive oil in a large frying pan over a medium heat, add the silverbeet, leek, nutmeg and salt and sauté until the veggies have softened about 3 minutes. Remove from the heat, transfer to a mixing bowl with the feta, cream cheese and eggs, and mix everything together well.
Lay one filo pastry sheet out onto a floured work surface with the short edges at the top and bottom and brush with a little of the melted butter. Lay a second sheet on top and brush again with butter. Cut the sheets with a sharp knife from top to bottom lengthways into three equal-sized strips. Move the strips slightly apart.
Place a tablespoon of the filling at the bottom left-hand side of one strip, then fold it up on a diagonal to meet the right edge and make a triangle. Fold the triangle up and align with the right side. Fold the triangle again on the diagonal to meet the left side, then up again to align with the left side. Continue to fold until you have reached the end of the pastry strip. Brush the triangle all over with melted butter to seal it tightly and place it on one of the prepared baking trays. Continue with the remaining pastry sheets and filling mixture, brushing the sheets with melted butter as you go, until all the filling has been used and you are left with 18 filled triangles.
Bake the filo triangles in the oven for 20 minutes, or until crisp and golden. Serve warm with a Greek-style salad of cucumber, tomatoes and feta.
TIP We make a white version and replace the silverbeet and leek with 1 cauliflower and 1 onion. Blitz them in a food processor and combine them (raw) with the remaining ingredients, then continue as per the method.
Recipe extract from Mr & Mrs Wilkinson's How it is at Home (Hardie Grant)