Silverbeet & ricotta pie

Ingredients

• 1 big bunch silverbeet (stems and all)
• 4 spring onions, sliced (or 1 leek)
• 400g ricotta
• 3 eggs
• 100g feta, crumbled
• A handful each of parsley and dill, chopped
• Zest of 1 lemon
• Nutmeg, a good grating
• 8 sheets filo pastry (or 2 sheets puff for less faff)
• Olive oil or melted butter for brushing

Method

1. Heat the oven to 190°C. Strip the silverbeet leaves; slice the stems finely and the leaves roughly. Sauté the stems and spring onions in olive oil until soft, add the leaves and cook until collapsed. Cool, then squeeze out as much liquid as you possibly can — wet greens are the enemy of crisp pastry.
2. Beat the ricotta with the eggs, then fold in the greens, feta, herbs, lemon zest, nutmeg, salt and pepper.
3. Brush filo sheets with oil and layer five into a 23cm tin, edges overhanging. Fill, fold the overhang back over, and scrunch the remaining sheets on top like fallen leaves.
4. Bake 35–40 minutes until deep gold. Rest for 10 minutes before cutting — it needs the pause, and so do you.