Silverbeet and lentil pie
This healthier take on classic comfort food makes the most of nutritious ingredients like silverbeet and lentils to create this pie that’ll be a hit with the whole family.
Note: + Cooling time
- 2/3 cup (130g) dried brown lentils
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 1/2 bunch silverbeet, trimmed, chopped (about 200g leaves)
- 450g ricotta
- 1 tbs chopped oregano
- 4 sheets filo pastry
- 1 tbs pine nuts
- 1 baby cos lettuce, trimmed, coarsely chopped
- 2 medium tomatoes, cut into wedges
- 1 small Lebanese cucumber, thinly sliced crossways
- 1 small red onion, thinly sliced
- 1/4 cup (60ml) white wine vinegar
- 1 tbs olive oil
- 1/2 tsp dried mixed herbs
Cook the lentils in a medium saucepan of boiling water for 25 mins or until tender. Drain well.
Preheat oven to 200°C. Line a baking tray with baking paper. Heat a large non-stick frying pan over medium heat. Add the onion, garlic and 2 tbs water and cook, stirring, for 3 mins or until tender. Add the lentils and silverbeet and cook, stirring, for 3 mins or until silverbeet wilts. Transfer mixture to a large heatproof bowl. Cool slightly. Add the ricotta and oregano to the silverbeet mixture and fold to combine.
Place 1 sheet of pastry on the lined tray and spray with a little olive oil spray. Top with another filo sheet at a 45-degree angle and spray with olive oil spray. Continue layering with remaining filo and olive oil spray, turning each filo sheet at a 45-degree angle. Spoon ricotta mixture into the centre of the pastry and carefully scrunch up the edges of the pastry around filling to partially enclose. Sprinkle with pine nuts. Bake for 20-25 mins or until pastry is golden and crisp.
Meanwhile, combine the lettuce, tomato, cucumber and onion in a large bowl. Combine the vinegar, oil and mixed herbs in a screw-top jar. Shake to combine.
Drizzle the salad with the dressing. Season with pepper. Serve with the pie.
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