Σεσκουλόπιττα

This afternoon I was coming home from the cinema with my friend, Dina. She asked me what I was thinking of having for dinner. I quickly replied « spanakopitta ». You are going to start it this late she asked? No, I had already steamed the vegetables I said and it isn’t actually spanakopitta, I am making it with silverbeet. And not using phyllo. And I’m using garlic and chilli and ginger. And thanks for reminding me about the spring onions: I’ll have to cook the vegetables a bit more.

So this is my little experiment for you, Dina! 

Ingredients

Half bunch silverbeet (including stalks)

2 spring onions

2 garlic cloves

1 tsp Sambal oelek

1 tsp crushed ginger

50 gr fetta

2 tbs grated Parmesan

2 sheets frozen puff pastry

Poppyseeds 

Mode

Place a steamer on the stove and bring water to the boil

Remove pastry from freezer to thaw

Turn on oven to preheat to 180c

Meanwhile roughly chop half a bunch of silverbeet including white stalks

Add to steamer

Chop spring onions and add to steamer

Crush garlic and ginger add to steamer

Steam until vegetables tender

Place one sheet of pastry in the bottom of a square oven dish

Spoon the vegetables onto the pastry

Crumble the fetta on top

Grate the Parmesan on top to taste

Place the second sheet of pastry over the vegetables and cheese

Fold the two sheets of pastry together and press to seal

Sprinkle poppyseed on top

Cook in 180c oven for 45 minutes