This recipe was adapted from something I wrote up on my blog a couple of years ago. It was one of those Sunday nights when I didn’t know what to cook, but found pastry in the freezer, silverbeet in the garden and haloumi in the fridge. It reminds me of spanakopita, the Greek spinach and feta filo pie.
|2 sheets||Savoury shortcrust pastry|
|2 Tbsp||Olive oil|
|1||Onion, finely chopped|
|2 cloves||Garlic, minced|
|2 cups||Baby silverbeet, leaves, or normal sliverbeet, chopped (Main)|
|2 Tbsp||Fresh mint, chopped|
|2 Tbsp||Fresh parsley, chopped|
|½ tsp||Chilli flakes|
|1 block||Haloumi cheese, 200g, sliced (Main)|
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- Preheat oven to 180C. Grease a 25cm pie dish with a removable base with butter and line with sheets of pastry. Press down to form a pie shell.
- Prick base of pastry with a fork, then bake for 10 minutes until it begins to go golden.
- In a bowl or jug, whisk together eggs and cream until combined.
- Remove tart shell from oven and scatter onion and garlic over base. Add silverbeet, mint and parsley. Pour over egg mixture and season with salt, pepper and chilli flakes. Lay over the haloumi slices and return to oven.
- Increase heat to 190C and bake pie for 25-30 minutes until golden, and mixture is set.
- Cool in tin a little before serving with a good relish and a green salad.