Silverbeet/spinach pie

2 April 2008
Our garden is producing very little at the moment but we did put food aside in the freezer when there was an abundance which we are making use of now. Even after it's been sitting in the freezer for a couple of months, our home grown silverbeet is tasty and nutritious, and when it's added to other ingredients, it makes an easy delicious meal.


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.

Easy apple pie recipe.

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.


  1. Your pie looks really good Rhonda! never tried filo but may give it a go after seeing this. I'm hoping to do a lot more chutneys, pickles and jams this autumn (looking ahead as we're just into Spring in England!) and I'd love it if you have any other preserve recipes you could share in the future :)

  2. This looks absolutely scrumptious!
    I can't wait to try it!
    Thanks so much for sharing the recipe!
    Have a wonderful day!

  3. Hi Rhonda Jean,
    It is wonderful to read you blog once again.I have missed reading it.
    I can't wait to try this recipe , looks delish!
    Hope things are going well for you and Dh.

  4. I've never heard of silverbeet - is it the same as Swiss Chard?

  5. I'll see what I can do, Rosie.

    Thanks Kelley.

    Welcome back Lib. It's really good to see you again.

    Sadge, yes, silverbeet is swiss chard.

  6. That pie looks so good! I love anything with spinach in it. I've never tried silverbeet -- might have to add it to my seed list! I preserve everything I possible can as we live in frigid Nebraska! One can't garden here in the middle of winter! lol! Take care!


  7. Hi Rhonda
    Do you blind bake your pastry first or just bake as is?


  8. Thanks for the recipe. My fiance and I are trying to eat more meals without meat (local organic fair treatment meat is expensive!) and are always looking for new ideas.

  9. In Victoria you can leave the silverbeet in the ground in the winter and just pick it as you need it.

  10. ciara, no need to blind bake, it bakes all together. It's a very easy recipe.

  11. This looks lovely - will definitely try it. We are the same as n&j - looking for more meat-free main meals because meat (decent quality/source) is so expensive.
    I realise now that silverbeet must be a leafy veg - I had in mind a sort of grey beetroot!
    Karen (Scotland)

  12. Thanks! I'm still learning to speak Australian. You had pictures a few posts back of your garden in the past and had said there was silverbeet in one. I thought it looked like what I know as Chard.


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