Silverbeet is more than Spinach's dorky cousin!

Almost vegan...Silverbeet and Potato Pie

It's difficult changing up your diet in such a dramatic way but friends and family have been amazing (although dubious at times) at accepting my new found vegan experimentation. Recently I was handed a gigantic pile of silverbeet. A vegetable I have never really had too much to do with. It always seemed to me like spinach's dorky cousin but I took the challenge of cooking something palatable head on! I wasn't aiming for a giant success, just something that could make it down the gullet, but I was VERY pleasantly surprised with this recipe.


Ingredients:
200 g young silverbeet or rainbow chard
Sea Salt
150 g Potatoes
Extra Virgin Olive Oil
1 finely chopped Onion
2 tablespoons finely chopped Parsley
1 cup roughly chopped Walnuts (OR for a non vegan version you might like to add your favorite cheese; ricotta, feta and mozzarella are all great options!)
1 tsp nutmeg
Freshly ground Pepper
1 large Egg (for a completely vegan meal use equivalent egg replacer)
Approx. 6 sheets filo pastry, thawed

Method:

1. Wash silverbeet. Separate silverbeet stems from the leaves, then roll up the leaves and slice finely. Trim stems, chop finely then cover with 1 Tbls salt and set aside in a colander. Set aside.

2. Meanwhile, boil potatoes in lightly salted water for 15-20 minutes until tender, then drain, and dice into 1cm cubes.

3. Preheat oven to 180°C and lightly oil a medium casserole or tart dish.

4. Combine silverbeet with potato, onion, parsley, walnuts and nutmeg, then add salt and pepper to taste. Note: add cheese now if using. Whisk egg with 1 tablespoon oil and add to silverbeet mixture.

5. Line baking dish with 5 sheets of filo pastry, let overhang from the dish a lot and brush every second layer with olive oil. Spoon in the filling. Fold the overhanging edges of filo pastry back over the top of the dish to cover. If it doesn't quite cover it all you may use an extra sheet or two on top, brushing with oil as you go. Brush the top with olive oil and sprinkle lightly with salt.

6. Bake for 30-40 minutes or until golden brown. Allow to rest for 10 minutes before cutting.

This recipe is delicious on its own or serve with a fresh tomato salad.