A beautiful pie traditionally from Greece


  • 2 bunches (about 2kg) silver beet, white stems removed, coarsely shredded, washed with water clinging to the leaves

  • 1 tablespoon olive oil

  • 1 brown onion, halved, coarsely chopped

  • 2 garlic cloves, crushed

  • 3 green shallots, ends trimmed, thinly sliced

  • 400g Greek feta, crumbled

  • 1 tablespoon cup finely chopped fresh dill

  • 4 eggs, lightly whisked

  • 6 sheets Filo pastry Allow 8 sheets, it will go in and make it better

  • 80g butter, melted


  • 1.

    Preheat oven to 180°C.

  • 2.

    Brush a 16.5 x 26cm ovenproof dish with melted butter to grease.

  • 3.

    Place the silver beet in a large pot and cook over high heat. Cook stirring for 3-4 minutes or until silver beet just wilts. Transfer to a bowl and set aside to cool.

  • 4.

    Heat oil in the frying pan over medium temp , add onion and garlic, and cook, stirring, for 5 minutes or until soft.

  • 5.

    Use your hands to squeeze excess liquid from silver beet.

  • 6.

    Combine silver beet, onion mixture, green shallot, feta, dill, and egg in a large bowl.

  • 7.

    Place filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel.

  • 8.

    Place one sheet of filo into the dish, brush sheet with melted butter, top with another sheet and brush with butter, top with another sheet, and brush with butter.

  • 9.

    Spoon silver-beet mixture into the dish and smooth the surface.

  • 10.

    Top with remaining filo sheets, brushing each sheet as they go on, fold edges over and press down firmly to enclose filling.

  • 11.

    Use a small sharp knife to score the top of the filo diagonally. Brush with remaining butter.

  • 12.

    Bake in preheated oven for 30 minutes or until golden. Remove from oven and set aside for 5 minutes. Cut into slices to serve.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 928kj
  • Fat Total 62g
  • Saturated Fat 20g
  • Protein 18g
  • Carbohydrate 76g
  • Sugar 15g
  • Sodium 764mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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