And just when I was about to give up on the silverbeet seeds I'd planted on the windowsill ... life!
|My first attempt at indoor seed growing. Silverbeet seeds.|
Here's the recipe I tried last night with silverbeet. It's from Stephanie Alexander's Kitchen Garden Companion. Everyone loved them.
Silverbeet and Cheese Filo
8 silverbeet leaves and stems, stems separated
2 spring onions, sliced thinly
10 mint leaves, chopped
6 stalks parsley
1 tbs extra virgin olive oil
1 small onion
50g parmesan or pecorino, grated
nutmet, salt and pepper to taste
5 sheets filo pastry
Cut silverbeet stems lengthways into 2-3 strips and then thinly slice. Shred silverbeet leaves. Put stems and leaves in a mixing bowl with spring onion, mint and parsley.
Melt butter in a small saucepan and set aside.
Heat oil in a small frypan and saute onion for 2-3 mins. Add silverbeet mixture and cook for 5 mins or until all liquid evaporates. Tip into a colander and press with the back of spoon to extract as much liquid as possible. Leave to drain for 5-6 mins.
Preheat oven to 180º.
Break egg into a large bowl, mix with a fork and combine with crumbled feta, ricotta, parmeson and silverbeet mixture. Season with nutmet, salt and pepper.
Place 1 filo sheet on workbench and cut lengthwise into 3 even long strips. Brush with melted butter. Place 1 heaped tsp of silverbeet mixture in the top right corner of the first strip. Fold pastry over filling to form a triangle shape then keep folding over to enclose filling and form a neat triangle. Repeat with remaining pastry and filling to form 15 triangles. Brush surface of each triangle with melted butter.
Place triangles on baking paper lined trays and bake for 20 mins or until golden brown.