Bialik College Kitchen Garden Program
Equipment:
Ingredients:
8 silverbeet leaves, stems removed and shredded 2 spring onions, finely chopped 10 mint leaves 6 stalks parsley 60g butter 1 tablespoon extra virgin olive oil 1 egg 100g feta 100g ricotta 50g parmesan, grated freshly ground nutmeg black pepper filo pastry
chopping board knife bowl small saucepan sclaes colander wooden spoon fork grater metric measuring spoons pastry brush baking trays baking paper
Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
Pull stems off silverbeet, roll leaves and then shred. Put leaves in a bowl and add spring onions, mint and parsley. Melt butter in a small saucepan and set aside. Heat oil in frying pan and add silverbeet mixture, mix well and cook for 5 minutes or until liquid evaporates. Tip into colander and press with the back of a spoon to extract as much liquid as possible. Leave to drain for 5-‐6 minutes. Preheat oven to 180C. Break egg into a large bowl and mix with a fork. Crumble in feta and ricotta, then add parmesan and silverbeet mixture. Season with a pinch of nutmeg, salt & pepper. Place 1 sheet of filo on workbench with its shortest side facing you. Use a sharp knife to cut filo lengthways into 3 even long strips. Brush with melted butter and place 1 heaped teaspoonful of silverbeet mixture in the top right hand corner of the first strip. Fold pastry over to form a triangle shape, then keep folding over to enclose filling and form a neat triangle. Repeat with remaining pastry and filling. Brush surface of each triangle with melted butter. Place triangles on baking paper lined trays and bake for 20 minutes or until golden brown.
I