Quick & Easy

Silverbeet, cheese and filo stacks

Layers of crisp filo, crumbly cheese and wilted silverbeet, all drenched in lemon and garlic, make these silverbeet, cheese and filo stacks a light and delicious meal.
Photographer: Stuart Scott; Stylist: Kate Brown

Silver beet, cheese and fillo stacks




1.Preheat oven to 200°C (180°C fan-forced). Grease oven trays.
2.Place one sheet of pastry on board; brush with butter, top with another pastry sheet. Repeat layering with pastry and butter. Cut pastry stack in half widthways; place on tray. Grease base of another similar-sized oven tray; place on top of pastry stack (this is to stop the pastry from puffing up too much). Bake about 12 minutes or until browned. Cut each filo stack into 9 rectangles (you will have 18 rectangles).
3.Meanwhile, heat oil in large deep saucepan; cook onion, garlic and bacon, stirring, until onion softens and bacon is crisp. Add silverbeet and juice; cook, covered, stirring occasionally, until silverbeet is wilted and tender. Remove from heat; stir in cheeses.
4.Place one filo rectangle on each serving plate; top equally with half the silverbeet mixture then another filo rectangle. Top with remaining silverbeet mixture and remaining filo rectangles.

Related stories