Silverbeet and pumpkin pie
Eating seasonally makes so much sense both nutritionally and financially. This vegetarian pie showcases two of our favourite winter veggies that are at their peak right now, pumpkin and silverbeet, in a flaky filo pastry that the whole family will enjoy.
How long will it take?
1 hour 15 minutes
What’s the serving size?
Serves 4
What do I need?
- 400g butternut pumpkin, peeled and cut into 2cm cubes
- 1 bunch silverbeet
- 8 sheets filo pastry
- 50g butter, melted
- ½ tsp smoked paprika
- 500g ricotta cheese
- 125g fetta
- 2 eggs, lightly beaten
- 1 clove garlic, minced
How do I make it?
- Preheat oven to 200C.
- Wash silverbeet well and then remove the white centre portion, leaving only the green leaves.
- Bring a large saucepan of water to the boil. Add pumpkin and cook for 3-5 minutes or until tender. While the pumpkin is cooking add silverbeet to a steamer above the pumpkin and cook for 1-2 minutes or until it has wilted.
- Drain the pumpkin and set aside. Drain the spinach using a sieve and press out as much liquid as you can.
- Grease a 20cm springform tin with some of the butter.
- Place 1 sheet of filo on a clean benchtop or chopping board and brush with a little butter. Place it butter side down into the tin to line the base and sides of the tin. Repeat this until you have used 4 sheets of filo, making sure to overlap each one slightly.
- Combine ricotta, garlic, eggs and fetta in a bowl and stir to combine. Gently fold in silverbeet and pumpkin. Place mixture into pastry base.
- Top mixture with remaining sheets of filo, following the method above.
- Place pan on a baking tray and bake for 40 – 50 minutes or until the filling is set and the pastry is golden. Remove from oven and let stand for 10 minutes before serving.
