I have tweaked my recipe based on what great produce I could get at the local farmers market but the end result was delicious. I’m not a huge feta or ricotta fan but the taste was sensational. You can add chicken to this as well if you want some meat to it. I have done both a chicken version and the vegetarian version shown below and they are just as yummy as one another.
This tastes even better the next day once the flavours have really developed! I have also frozen some and it has reheated fine. Delicious!
1 bunch of silverbeet, finely chopped and stalk removed
1 leek, washed and roughly chopped
5 spring onions, fineley sliced
5 garlic cloves, peeled
1/3 bunch of parsley, roughly chopped
5 slices short cut bacon, sliced in quarters
1 tablespoon butter
1 bunch of asparagus, finely sliced
100g feta, crumbled
100g grated cheddar cheese
6 sheets of filo pastry, more if you use a large dish
50g melted butter
2 tablespoons sesame seeds
Preheat oven to 180 degrees.
Add garlic, leek, bacon and parsley to the bowl.
Blitz on speed 8 until fine.
Add the tablespoon of butter.
Cook for 6 mins, speed 2, 100 degrees.
Cook for 2 mins, reverse, speed 2, 100 degrees.
Add remaining ingredients to bowl.
Mix on reverse speed, speed 3 until everything is combined.
Pour into a deep oven proof dish.
Cook in the oven for 15 minutes to get the temperature up and the sauce thickening.
Very carefully brush the filo pastry with oil one sheet at a time and scrunch up and place onto the pie. Be careful not to burn yourself. Sprinkle with any remaining melted butter and sprinkle with sesame seeds.
Bake until filo is golden. Approximately 20-25 minutes.