BABAJANs Red Silverbeet borek with feta

Pastries

Ingredients

 1/2 bunch silverbeet, stems and leaves separated

 1/3 cup (80ml) extra virgin olive oil
 1 onion, thinly sliced
 1/4 tsp allspice
 1/2 bunch parsley, finely chopped
 1/4 bunch dill, roughly chopped
 11/4 cups (250g) feta, crumbled
 250g fresh ricotta, drained, crumbled
 13 sheets fresh filo pastry

Butter mixture

 100g unsalted butter

 1 egg, lightly beaten
 100ml sunflower oil
 1/3 cup (95g) Greek yoghurt

Method

1. Slice silverbeet stems 1cm thick and finely shred the leaves. Place in separate bowls.

2. Heat oil in a medium saucepan with a lid over medium-high heat. Add onion and cook, stirring
occasionally, for 4-5 minutes or until softened. Stir in silverbeet stems, cover and steam for 5-6 minutes or
until softened. Stir in silverbeet leaves. Season to taste. Stir through allspice and herbs. Transfer silverbeet
mixture to a baking tray and cool completely. Once cooled, scatter over both cheeses. Season to taste.

3. Preheat the oven to 180°C.

4. For the butter mixture, melt butter in a small saucepan over low heat. When just melted, remove from
heat and whisk in egg, oil and yoghurt. Brush base and sides of a 37cm x 25cm x 2cm baking dish with
butter mixture.
5. Trim 10 filo pastry sheets to fit prepared dish. Set aside. Place 1 untrimmed filo sheet lengthwise to
cover base and short sides of prepared dish and 2 untrimmed sheets widthwise to cover base and long
sides. Trim excess pastry, leaving 3cm overhanging. Arrange 4 sheets trimmed pastry over untrimmed
pastry in base of prepared dish, buttering between each layer.

6. Scatter half silverbeet mixture over the filo. Layer with 2 more trimmed sheets, buttering in-between,
then remaining silverbeet mixture. Top with 4 filo sheets, buttering in-between. Butter top layer, fold
overhanging pastry to enclose and bake for 35-40 minutes or until golden and pastry is cooked through.