1 Coles Australian Free Range Egg, lightly whisked
12 sheets filo pastry, thawed if frozen
75g butter, melted
2 tsp sesame seeds
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place a rack in centre of oven and preheat to 190°C (170°C fan-forced). Line a large baking tray with baking paper.
Step 2
Heat a large frying pan over medium heat. Add oil and onion and sauté for 8 mins or until translucent. Add garlic and stir for 1 min. Gradually add silverbeet, stirring, for 8 mins or until wilted. Using a slotted spoon, transfer mixture to a bowl and refrigerate until cool. Using your hands, squeeze excess moisture from silverbeet mixture and return to bowl. Stir in fetta, dill, parsley, egg, 2 tsp of salt and ¼ tsp of pepper.
Step 3
Halve filo sheets to make twenty-four 26 x 21cm rectangles. Cover the filo with plastic wrap and a damp tea towel. Place 1 piece of filo on a work surface (keeping remaining filo covered). Brush all over with butter. Top with another piece and brush with butter. Top with ¼ cup of filling in a rectangle shape about 3cm from bottom edge and 5cm from each side. Fold left side of filo over filling, then fold right side over. Fold bottom edge over filling and roll up tightly to enclose. Brush with butter. Place, seam-side down, on tray. Repeat to make 12 pies. Sprinkle with sesame seeds. Place in the fridge for 10 mins to chill.
Step 4
Bake pies for about 30 mins or until deep golden brown. Transfer to a rack to cool slightly before serving.
