Name: Silverbeet, cheese and filo stacks
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 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

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

Serves 6

Cook

45M

Ingredients

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

Method

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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