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.

  • 45 mins cooking
  • Serves 6
  • Print
Silver beet, cheese and fillo stacks


Silverbeet, cheese and filo stacks
  • 4 sheets filo pastry
  • 40 gram butter, melted
  • 1 tablespoon olive oil
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 2 rindless bacon rashers (130g), chopped finely
  • 1 kilogram silverbeet, trimmed, shredded finely
  • 2 tablespoon lemon juice
  • 200 gram ricotta cheese
  • 100 gram feta cheese, crumbled


Silverbeet, cheese and filo 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.

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