Leek and silverbeet pie/ Σεσκουλοπρασόπιττα

Just after MIFF and inspired by a recipe I saw in a Greek easy reader, I shared a recipe for a leek pie that I had made. This is a variant on that recipe but containing silverbeet as well. The inclusion of silverbeet makes it a lighter pie (and filled with iron!).  The other difference was that rather than cooking the leek in oil before including in the pie, this time I steamed the leek, silverbeet, garlic and chilli. The steaming also contributed to the lighter taste of the pie. I really liked the original leek pie that I made, but try this one if you want a lighter pie that includes more vegetables.

Ingredients

2 leeks
1 bunch of silverbeet
375 gr ricotta
200gr fetta
2 handfuls Parmesan
1 egg
1/2 tsp Sambal oelek
2 garlic clove
Phyllo pastry
Olive oil
Poppy seeds

Mode

Preheat the oven to 180c
Clean the leeks and slice finely
Roughly chop the silverbeet, discarding the thick stalks
Place the vegetables in a steamer
Peel and crush the garlic and add
Add Sambal oelek
Steam on the stovetop until soft stirring occasionally
Meanwhile place the ricotta in a bowl
Crumble the fetta by hand on top and add a couple of handfuls of grated Parmesan (or to taste)
Add the egg and stir to combine
When the vegetables are cooked add to the mixture and combine well
Using a pastry brush and olive oil line the bottom of a baking dish with about six layers of phyllo taking care to oil well between each layer
Add the cheese and vegetable mixture to the phyllo
Fold the phyllo over the mixture and cover with several layers of phyllo brushing with oil between each layer
Fold in the edges and oil the top layer
Sprinkle with poppy seeds
With a sharp knife cut the top of the pie into desired portions. DO NOT cut through the bottom of the pie
Cook for 45 minutes in 180c oven until top is crisp and golden
Leave to rest for 2-3 minutes after cooking
Then with a sharp knife cut the portions through to the bottom of the pie
Serve with salad.