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How to make Silverbeet pies with filo chia topping

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 2 tablespoons currants
  • 1 garlic clove, crushed
  • 1 bunch silverbeet, stems removed, leaves thinly sliced
  • 2 tablespoons plain flour
  • 310ml (1 1/4 cups) reduced-fat milk
  • 400g can brown lentils, rinsed, drained
  • 50g low-fat feta, crumbled
  • 1 lemon, rind finely grated, juiced
  • 4 sheets filo pastry
  • 1 teaspoon chia seeds

Method

  • Step 1 Preheat oven to 190C/170C fan forced. Heat 1 tbs of the oil in a non-stick frying pan over medium-low heat. Cook the onion and carrot, stirring, for 3 minutes or until soft. Add the currants and garlic. Cook, stirring, for 2 minutes or until aromatic. Add the silverbeet. Cook, covered, stirring occasionally, for 4 minutes or just wilted. Increase heat to medium-high. Cook, stirring, for 2 minutes or until tender. Transfer to a sieve to drain. Squeeze excess moisture from silverbeet mixture.
  • Step 2 Heat remaining oil in a saucepan over medium-low heat. Add flour. Cook, stirring, for 1 minute or until foaming. Remove from heat. Slowly stir in milk until smooth. Stir over low heat for 4 minutes or until thick. Add silverbeet mixture, lentils, feta, lemon rind and 2 tbs juice to milk mixture. Season. Divide among 4 greased 250ml (1 cup) ovenproof dishes.
  • Step 3 Gently scrunch each filo sheet. Arrange on pies. Place on a baking tray. Spray with olive oil. Sprinkle with chia seeds. Bake for 15-20 minutes or until golden and crisp.