SERVES 4 PREP 30 MINUTES COOK 45 MINUTES + 10 TO STAND $3.45 A SERVE
1 bunch (660g) silverbeet, stalks discarded
2 green onions, thinly sliced 500g fresh ricotta 100g fetta, crumbled
1/4 cup finely chopped mint 8 sheets filo pastry
60g butter, melted
STEP 1 Preheat oven to 200ºC/180°C fan forced. Grease a 23cm (base measurement) square cake pan.
STEP 2 Place silverbeet in a large saucepan over moderately high heat. Cook; covered, for 5 minutes or until silverbeet wilts. Transfer to a colander. Cool slightly. Using hands, squeeze excess liquid from silverbeet. Chop coarsely. Combine silverbeet, onion, ricotta, fetta and mint in a large bowl. Season.
STEP 3 Stack 6 of the pastry sheets, brushing with butter between each and rotating each sheet slightly before adding to stack (step 1). Line prepared cake pan with pastry stack (step 2). Spoon silverbeet mixture into pastry shell; level surface.
STEP 4 Brush remaining filo sheets with butter. Fold each sheet in half to form a square. Place pastry over silverbeet mixture in pan. Scrunch edge to seal. Using a small sharp knife, lightly score pastry. Bake for 40 minutes or until golden. Stand for 10 minutes. Serve.