Cheese & silverbeet börek with crunchy seeds

PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 6

1 tablespoon olive oil

6 large stalks silverbeet 5 eggs

500g ricotta cheese (see tip) 200g feta, crumbled

1 cup (240g) sour cream ¾ cup (180ml) soda water 14 sheets filo pastry (295g) Olive oil spray

1 tablespoon pumpkin

seeds

1 teaspoon poppy seeds 1 tablespoon sunflower

seed kernels

Greek yoghurt, lemon

wedges, to serve

1

Preheat oven to 170°C/ 150°C fan. Oil and line a 22cm x 32cm x 6cm ovenproof dish with baking paper, extending paper 2cm over long sides.

2

Trim 4cm from silverbeet stems, separate leaves and stems. Finely shred leaves and finely chop stems.

You will need 4 cups shredded leaves and 1 ½ cups finely chopped stems.

3

Heat a lightly oiled large frying pan over high heat. Cook silverbeet leaves and stems for 2 minutes or until wilted and tender.

When cool enough to handle, squeeze excess liquid from silverbeet.

Set aside to cool.

4

Whisk 4 of the eggs in a large bowl until combined. Add ricotta, feta, sour cream, soda water and silverbeet, stirring to combine. Season.

5

Layer five sheets of pastry, spraying each sheet with oil. Keep remaining sheets covered with baking paper topped with a clean, damp tea towel to prevent them from drying out. Place pastry stack in the dish, over the base and part way up the sides, trimming edges to fit. Pour 1 cup of cheese mixture onto pastry.

6

Layer two sheets of pastry, spraying each sheet with oil. Place on cheese mixture. Pour 1 cup of cheese mixture on pastry. Repeat layering with two more layers of pastry and remaining cheese mixture. Layer five sheets of pastry, spraying each sheet with oil and place on cheese. Whisk remaining egg lightly, brushing over top of pie. Lightly roast pumpkin seeds in a dry frying pan. Combine with the rest of the seeds and sprinkle over börek.

7

Bake börek for 40 minutes or until golden and cooked through. Serve with yoghurt and lemon wedges.