Wednesday, February 8, 2012

Silverbeet and Feta Pie

Silverbeet & Feta Pie
This is an old recipe that I've been using for years - it's tried and true and I love it. 

 I don't always make one big pie, often I'll do smallers ones (particularly if I want to use the pies for lunchboxes) but they are a bit fiddly because you need to cut the filo squares down to size before starting. 

You don't need to use silverbeet.  I've swapped it many times for spinach or chard and it works just as well.

The pie itself though is super quick and easy and a great one to make ahead because it's just as tasty cold as it is warm.

Silverbeet and Feta Pie

(from Cook Some More by Tupperware)


*  1 bunch silverbeet, roughly chopped
*  1 red onion
*  2 cloves garlic
*  30g butter
*  200g feta
*  100g cheddar, cubed
*  5 eggs
*  1/4 tsp ground nutmeg
*  2 tsp vege stock concentrate
*  8 sheets filo pastry
*  3 tbs coconut oil
*  2 slices bread
*  1/2 red capsicum, finely sliced


1.  Wash silverbeet/spinach/chard thoroughly.  Remove the white stalks and chop the remainder, roughly. 

2.  Make breadcrumbs from your bread by grating on Speed 6 for 3-4 seconds.

3.  Grate cheddar cheese on Speed 8 for 5-6 seconds.

4.  Lightly grease a large flan tin or form (mine is 27cm).

5.  Preheat oven to 190°C.


1.  Place onion and garlic into TMX bowl.  Chop on Speed 5 for 2-3 seconds.

2.  Add butter and saute on 100° for 2 minutes on speed 1.

3.  Add silverbeet and saute on reverse, 100° for 3 minutes on speed 1.

4.  Add cheeses, eggs, nutmeg and stock.  Mix on reverse for 10 seconds on speed 4.

5.  Lay 2 sheets of filo onto your flan tin, allowing the sides to overhang.  Lightly brush with coconut oil and scatter with some of the breadcrumbs.  Repeat with the remaining sheets of pastry, oil and breadcrumbs.  (I slightly change the position of each layer, so that in the end the overhanging filo completely makes a circle around the flan.)

6.  Pour the filling onto the filo.  Fold the filo pastry edges back over the filling.

7.  Garnish with capsicum strips and place into oven.  Cook for approximately 40 minutes, or until firm in the centre.  Stand for 10 minutes before inverting onto a plate.



  1. Sounds yum. I have made something similar, but your take is a bit more professional.
    May I ask a silly question? Does the TM take any time to heat up to the correct temp? Curious when you are only cooking for such a short time as in the saute step.

  2. Smilie girl - thanks! There are no silly questions!

    It does take time for the TM to heat up to the correct temperature. Thermomix recipes take that into account though, so the total cooking time includes that heating up portion. You can tell when the TM has reached a particular heat because the light for that temperature will stop flashing and just be constant. How long it takes is dependent on what's in the bowl (i.e. it will take less time for the machine to reach 90 when sauteing an onion than it will to heat 1L of milk to 90). Hope that makes sense.

    It isn't a huge amount of time, but the purpose is just to sweat the vegetables down, so it's sufficient.

    Hope you enjoy it!


  3. Cool. Thanks Brooke. And thank you for the answer to my other question as well (if I hadn't said thank you already).

  4. Terrific recipe! We made it last night with our eggs and home grown silverbeet. Very nice. Thanks.