SILVERBEET/SPINACH PIE
In a large bowl mix together:
- 4 large eggs
- ½ cup cream
- 1 clove crushed garlic
- 1 finely chopped onion or 4 spring onions - I used the red onions I wrote about a couple of days ago.
- 1 cup of cooked and finely chopped silverbeet or spinach. When it's cooled down, squeeze as much water from it as you can. The drier it is, the better.
- ½ cup finely grated Parmesan cheese
- salt and pepper
Take 5 sheets of filo pastry, brush each sheet with melted butter and lay the sheets, one on top of the other, in a pie plate.
Place the spinach mixture into the pie plate on the pastry. Brush melted butter on the surrounding pastry edges.
Bake at 180C (355F) until golden brown.
Serve with a garden salad or vegetables.
If you haven't used filo pastry before, it's a wonderful pastry for sweet or savory dishes. You will find it in the fridge or freezer section of your supermarket. You could make your own but it requires a bit of skill with the stretching of the pastry. Be careful working with it as it will dry out quickly. If you have a complicated recipe that will take some time, place a moist clean tea towel over the pastry to prevent it drying out.
I used to do a lot more preserving, but we grow food throughout the year now, or try to, so we generally eat fresh from the garden. The only food I preserve now are the sauces, relishes and jams we eat. I find freezing is easier for storing what we have too much of at one time - like silverbeet or spinach, peas and beans, carrots, beets and cauliflower. I preserve cabbage by making it into sauerkraut and some of our beans I allow to dry so I can store them in the pantry.
