- 40 gram butter
- 4 green onions, chopped
- 4 clove garlic, crushed
- 2 teaspoon ground cumin
- 1 bunch oregano, leaves picked
- 2 bunch silverbeet, leaves stripped, chopped
- 1 bunch parsley, leaves picked, chopped
- 150 gram reduced fat ricotta, crumbled
- 150 gram reduced fat feta, crumbled
- 3 eggs, whisked
- finely grated zest and juice of 1 lemon
- 8 sheets filo pastry
- mixed salad, lemon wedges, to serve
- 1Preheat oven to 180°C. Lightly spray an 18x28cm slice pan with oil.
- 2In a large frying pan, melt half butter on medium. Saute onion and garlic for 1-2 minutes until tender. Add cumin and oregano and cook, stirring, for 30 seconds.
- 3Transfer to a large bowl. Add remaining butter to same pan. Cook silverbeet, covered, for 2-3 minutes, shaking occasionally until wilted. Drain off any excess liquid and add to bowl with onion.
- 4Add parsley, cheeses, eggs, lemon zest and juice and season to taste. Stir until well combined.
- 5Place one sheet of filo in pan to line, allowing excess to hang over sides. Lightly spray with oil. Add 3 more sheets, spraying with oil between each. Spread over silverbeet mixture. Layer remaining filo on top spraying with oil as before. Roll edges over to make a border. Spray with oil.
- 6Bake for 35-40 minutes until golden and crisp. Serve in portions with salad lemon wedges.
Add a little grated parmesan to the filling if liked for added flavour
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