Silverbeet & feta triangles.

MAKES 18

1 tbsp extra virgin olive oil

700g (1 large bunch) silverbeet, stalks removed, leaves roughly chopped

1 leek, white and light green part only, halved and thinly sliced

Good pinch freshly grated nutmeg Good pinch salt lakes

200g feta, crumbled

50g cream cheese

2 free-range eggs, beaten

12 ilo pastry sheets

50g salted butter, melted

Preheat the oven to 180°C and line 2 baking trays with baking paper.

Heat the olive oil in a large frying pan over a medium heat, add the silverbeet, leek, nutmeg and salt, and sauté until the veggies have softened, about 3 minutes. Remove from the heat, transfer to a mixing bowl with the feta, cream cheese and eggs, and mix everything together well.

Lay 1 ilo pastry sheet out onto a loured work surface with the short edges at the top and bottom, and brush with a little of the melted butter. Lay a second sheet on top and brush again with butter. Cut the sheets with a sharp knife from top to bottom lengthways into 3 equal-sized strips. Move the strips slightly apart.

Place a tablespoon of the illing at the bottom left-hand side of one strip, then fold it up on a diagonal to meet the right edge and make a triangle. Fold the triangle up and align with the right side. Fold the triangle again on the diagonal to meet the left side, then up again to align with the left side. Continue to fold until you have reached the end of the pastry strip. Brush the triangle all over with melted butter to seal it tightly and place it on one of the prepared baking trays. Continue with the remaining pastry sheets and illing mixture, brushing the sheets with melted butter as you go, until all the illing has been used and you are left with 18 illed triangles.

Bake the ilo triangles in the oven for 20 minutes, or until crisp and golden. Serve warm with a Greek-style salad of cucumber, tomatoes and feta.