Silverbeet pies with filo chia topping
serves 4| prep & cooking 40 mins
2 tbs extra virgin olive oil
1 small brown onion, finely chopped
1 small carrot, peeled, finely chopped
2 tbs currants
1 garlic clove, crushed
1 bunch silverbeet, stems trimmed, leaves thinly sliced
2 tbs plain flour
310ml (11 ⁄ 4 cups) reduced-fat milk
400g can brown lentils, rinsed, drained
50g reduced-fat feta, crumbled
1 lemon, rind finely grated, juiced
4 sheets filo pastry 1 tsp chia seeds 1 Preheat oven to 190°C/170°C fan forced. Grease four 250ml (1 cup) ovenproof dishes.
2 Heat 1 tbs oil in a non-stick frying pan over medium-low heat. Cook the onion and carrot, stirring, for 3 minutes or until soft. Add currants and garlic. Cook, stirring, for 2 minutes or until aromatic. Add the silverbeet. Cook, covered, stirring occasionally, for 4 minutes or until just wilted.
3 Increase heat to medium-high. Remove lid. Cook, stirring, for 2 minutes or until silverbeet is tender. Transfer to a sieve to drain. Squeeze out any excess moisture.
4 Heat remaining oil in a saucepan over medium-low heat. Add flour. Stir for 1 minute or until foaming. Remove from heat. Slowly stir in milk until smooth. Return to low heat. Stir for 4 minutes or until thick. Add silverbeet mixture, lentils, feta, lemon rind and 2 tbs juice. Season. Divide mixture among prepared dishes.
5 Gently scrunch filo. Arrange on pies. Place on a baking tray. Spray with oil. Sprinkle with chia. Bake for 15-20 minutes, until golden and crisp. PER SERVE • 14g protein • 13g fat (3g saturated fat) • 29g carb • 5g dietary fibre • 299 Cals (1255kj)
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