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BUD­GET TIP Omit dill. Add ex­tra pars­ley in­stead

SERVES 4 PREP 15 min­utes COOK 35 min­utes NU­TRI­TION 1698kJ; 20g fat (11g sat); 15g pro­tein; 29g car­bo­hy­drate; 9g fi­bre a serve COST $3.50 a serve

½ cup wa­ter

1 bunch Tus­can cab­bage, leaves shred­ded

1 bunch sil­ver­beet, leaves shred­ded 250g re­duced-fat cot­tage cheese 200g re­duced-fat fetta, crum­bled 3 eggs, lightly whisked

2 green onions, thinly sliced

½ cup finely chopped flat-leaf pars­ley 2 ta­ble­spoons chopped dill

4 cloves gar­lic, crushed

2 tea­spoons finely grated lemon zest 2 ta­ble­spoons lemon juice, plus wedges, to serve

8 sheets filo pas­try, halved Cook­ing oil spray

1 ta­ble­spoon poppy seeds

Greek salad, to serve (op­tional)

1 Pre­heat oven to 180ºC/160ºC fan-forced. Grease a 2.5-litre (10-cup) oven­proof bak­ing dish. Heat half the wa­ter in a large saucepan over mod­er­ate heat. Add cab­bage; cook, toss­ing, for 1 minute or un­til just wilted. Drain; trans­fer cab­bage to a colan­der. Re­peat with re­main­ing wa­ter and sil­ver­beet. Cool. Us­ing hands, squeeze to re­move any ex­cess wa­ter.

2 Com­bine cab­bage, sil­ver­beet, cot­tage cheese, fetta, egg, green onion, pars­ley, dill, gar­lic, zest and juice in a large bowl. Trans­fer mix­ture to pre­pared dish; level sur­face. Scrunch each piece of filo into a ball. Ar­range over top of sil­ver­beet mix­ture in dish. Spray with oil; sprin­kle with poppy seeds. Bake for 30 min­utes or un­til golden.

3 Serve with Greek salad (if us­ing) and lemon wedges.

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