Spanakopita slice

Method

1. Step 1

   Place the flour and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolks and water and process until dough just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.

2. Step 2

   Preheat oven to 180°C. Heat the oil in a large frying pan over medium heat. Add the silverbeet stems, onion and garlic. Cook, stirring, for 5 mins or until the stems soften. Transfer to a plate. Add the silverbeet leaves to the pan. Cook, stirring, for 5 mins or until the leaves are tender. Transfer to a large heatproof bowl. Cool slightly. Use your hands to squeeze excess liquid from the silverbeet leaves. Discard the liquid. Add the onion mixture, ricotta, fetta and dill and stir to combine.

3. Step 3

   Roll out half the pastry on a lightly floured surface to a 5mm-thick rectangle. Line a 20cm x 30cm (base measurement) rectangular tart tin with removable base with pastry. Use a small sharp knife to trim the edges. Stir two-thirds of the extra egg into the silverbeet mixture. Season. Spoon into the pastry case and smooth the surface.

4. Step 4

   Roll out the remaining pastry on a lightly floured surface to a 5mm-thick rectangle. Use a small sharp knife to cut 2cm-wide strips from the pastry. Arrange pastry strips, cutting to fit, in a lattice pattern over the silverbeet mixture. Brush pastry topping with the remaining egg. Bake for 1 hour or until golden. Set aside in the tin for 20 mins to cool.

5. Step 5

   Transfer slice to a clean work surface and cut into pieces. Season with pepper. Serve warm or at room temperature. Store in an airtight container in the fridge for up to 4 days.