Silverbeet & porcini fillo stacks

The easiest spinach & cheese pie you will ever make.

  • 25 mins cooking
  • Makes 4 Item
  • Print


Silver beet & porcini fillo stacks
  • 15 gram dried porcini mushrooms
  • 1/2 cup (80g) pine nuts
  • 6 (sheets) fillo pastry
  • olive-oil spray
  • 3/4 cup (45g) parmesan, finely grated
  • 60 gram butter
  • 1 shallot (25g), chopped finely
  • 150 gram oyster mushrooms
  • 750 gram silver beet, trimmed, chopped coarsely
  • 1 cup (240g) fresh ricotta
  • 2 teaspoon finely grated lemon rind
  • 2 tablespoon dried currants


Silver beet & porcini fillo stacks
  • 1
    Preheat oven to 180°C.
  • 2
    Place porcini in a heatproof bowl; cover with boiling water.
  • 3
    Place half the pine nuts on an oven tray; roast for 5 minutes or until fragrant. Cool in a large bowl.
  • 4
    Line two oven trays with baking paper. Spray one sheet of pastry with oil; top with a second pastry sheet, spray with oil then top with a third sheet. Repeat to make two stacks. Cut each stack in half length-ways; cut each half into thirds for a total of 12 pieces. Place pastry pieces on trays. Coarsely chop remaining nuts; sprinkle nuts and 1/4 cup of the parmesan on four of the pastry pieces.
  • 5
    Bake all pastry squares for 8 minutes or until browned lightly.
  • 6
    Meanwhile, heat butter in a large frying pan over medium-high heat; cook shallot, oyster and drained porcini mushrooms, stirring, until browned. Transfer to a large bowl with pine nuts.
  • 7
    Cook silver beet in the same pan until wilted slightly. Transfer to the large bowl; stir in ricotta, rind, currants and remaining parmesan until just combined. Season to taste.
  • 8
    Place four plain pastry pieces on serving plates; top with half the silver beet mixture, another plain pastry piece, remaining silver beet mixture then pine nut pastry pieces. Serve immediately.


Pastry pieces can be cooked a day ahead; reheat in the oven at 180°C about 5 minutes before assembling. The filling is best made just before serving.

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