This filling can be used in a range of spinach/silver beet pies, such as, spinach filo triangles and a spinach filo roll. It can also be used with pasta as a filling for ravioli, cannelloni and lasagne.
Season: All year
Fresh from the garden: silver beet (or spinach), spring onions, onions, mint, parsley, eggs
Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Cooking with kids
- non-slip mats
- chopping boards
- knives, 1 small, 1 large
- salad spinner
- bowls – 2 small, 1 medium, 1 large
- tea towel
- small saucepan
- metric measuring spoons
- medium saucepan
- wooden spoon
- 8 stems silver beet or 1 small bunch spinach
- 2 spring onions
- 10 mint leaves
- 6 stalks flat-leaf parsley
- 1 small onion
- 1 tablespoon olive oil
- 1 egg
- 100 g feta
- 100g ricotta
- 50g parmesan
- 25g sunflower seeds (or pinenuts)
- 1 whole nutmeg
- salt and pepper
|What to doWash and chop the vegetables
- Set out the non-slip mats, chopping boards and knives.
- Separate the silver beet leaves from their stems by slicing along each side of the stem. Rinse the leaves and dry in the salad spinner. Roll the leaves into a loose bunch, then shred with the large knife. Slice the stems lengthways into 2 or 3 pieces, then cut into thin slices. Put the leaves and stems into the medium bowl.
- Trim the outside layer from the spring onions and cut off the tops and ends, then slice the rest.
- Rinse the mint and parsley, dry in the salad spinner, then chop. Add the herbs and onions to the silver beet.
- Peel and chop the onion and place in the small bowl.
Toast the sunflower seeds (pinenuts)
- Heat the small frying pan over medium-low heat. Add the sunflower seeds (do not add oil) and toast gently for 5 minutes or until lightly browned. Don’t take your eyes off them as they can burn very quickly! Place in the other small bowl.
Cook the vegetables
- Heat the oil in the saucepan over medium heat, and gently sauté the onion, stirring with the wooden spoon, for 2-3 minutes or until well-softened. Add the silver beet mixture, then cover and cook for 2 – 3 minutes until the leaves have wilted.
- Set the colander in the sink. Tip the silver beet mixture into the colander and set aside to cool and drain for 5 minutes.
- Press the mixture with the back of the tablespoon to squeeze out as much moisture as possible.
Prepare the cheese mixture
- Meanwhile, break the egg into the large bowl and mix with the fork.
- Crumble in the feta and ricotta, and mix it altogether.
- Grate the parmesan and add to the egg bowl, along with the cooled silver beet mixture. Add the sunflower seeds.
- Grate in 10 “grates” of nutmeg and add salt and pepper.
- Stir everything together.