Preheat oven to 180°C.
Brush a 16.5 x 26cm ovenproof dish with melted butter to grease.
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.
Heat oil in the frying pan over medium temp , add onion and garlic, and cook, stirring, for 5 minutes or until soft.
Use your hands to squeeze excess liquid from silver beet.
Combine silver beet, onion mixture, green shallot, feta, dill, and egg in a large bowl.
Place filo sheets on a clean work surface. Cover with a clean tea towel, then a damp tea towel.
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.
Spoon silver-beet mixture into the dish and smooth the surface.
Top with remaining filo sheets, brushing each sheet as they go on, fold edges over and press down firmly to enclose filling.
Use a small sharp knife to score the top of the filo diagonally. Brush with remaining butter.
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 analysis per serving (12 servings)
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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