Silverbeet, Feta and Potato Pie
Serves: 6
Prep time: 20 minutes
Cook time: 35 minutes
2 ½ serves per portion
Recipe courtesy of Yvonne Dalziel, Palmwoods Branch
Ingredients:
- 900g potatoes, parboiled and cooled
- 150g feta cheese, crumbled
- 40g cheddar cheese
- Cracked black pepper
- 3 tablespoons sour cream, reduced fat
- 1 egg
- 3 tablespoons milk, reduced fat
- 1 teaspoon sriracha (hot chilli sauce)
- 1 large bunch of silverbeet, blanched and cooled
- 5 sheets filo pastry, reduced fat
Method:
- PREHEAT oven to 170oC. Line pie dish with baking paper.
- CUT parboiled and cooled potatoes into slices and lay half over the base of the pie dish.
- COMBINE half of the feta cheese with cheddar cheese and sprinkle over potatoes.
- SEASON with pepper and place the remaining sliced potatoes over base layer.
- MIX sour cream, egg, milk, sriracha and remaining feta together in a bowl and pour over potato.
- CUT silverbeet leaves roughly in large pieces and lay over the potatoes.
- SCRUNCH each sheet of filo into a loose ball and place on top of the pie.
- BAKE in preheated oven for 35 minutes or until top is golden and crisp.
- SERVE warm with a side salad.
What's Great About It:
This pie has a lovely contrast of textures with the crunchy filo crust and soft cheesy potatoes. Each portion provides you with half of your recommended serves of vegetables for the day! Enjoy for lunch with a bright seasonal side salad of cherry tomatoes, cos lettuce and cucumber.
