- 1 bunch silverbeet, leaves removed
- 2 tbs olive oil
- 4 green onions, chopped
- 1 large garlic clove, crushed
- 1 green chilli, finely chopped
- 3 eggs
- 200g piece fresh ricotta, crumbled
- 200g greek feta, crumbled
- ⅓ cup mint leaves, chopped
- Finely grated parmesan and lemon wedges to serve
- 1½ cups wholemeal plain flour
- ½ cup walnuts
- 2 tbs sesame seeds
- 125g butter, chilli, chopped
- 1 egg yolk
- 2 tbs cold water
1. For the pastry, combine the flour, walnuts and sesame seeds in food processor. Pulse until walnuts finely chopped. Add butter, process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the dough comes together. Turn onto a lightly floured surface. Knead lightly until smooth. Divide pastry into 6. Roll each piece out to 16cm round. Use to line four 7.5cm base (12cm top) pie tins Chill.
2. Preheat oven and large flat baking tray to 200°C fan forced. Line pie tins with a square of baking paper. Half fill with raw rice. Bake 15-20 minutes until light golden around the edges. Remove the paper and rice, bake a further 8-10 minutes until light golden all over.
3. Wipe the silverbeet leaves over with damp paper towel. Shred leaves. Heat the oil in a frying pan over medium heat. Add the green onions, garlic, chilli and silverbeet. Cook for 2 minutes or until silverbeet starts to wilt. Transfer to a large bowl. Cool 10 minutes. Add eggs, ricotta, feta and mint to the silverbeet, mix well. Season with salt and pepper.
4. Divide the spinach filling among the pie tins. Reduce oven 180°C fan forced, bake further 15-20 minutes until firm in the centre. Stand for 10 minutes before removing from tins. Sprinkle with parmesan. Serve warm or cold with lemon wedges.