Spinach (or Silverbeet) Pie

Freshly picked silverbeet

Freshly picked silverbeet


This recipe is supposed to be made with English Spinach but I love to make it with freshly picked, young silverbeet (chard) from the garden. It’s even nicer when you have Rainbow Chard, which many people think is milder and sweeter.

Preparation time: 30 minutes
Cooking time: 40 minutes
Serves: 4-6

The red and yellow of the Rainbow Chard adds some nice colour

The red and yellow of the Rainbow Chard adds some nice colour


10 sheets Filo pastry, thawed
1 large bunch English spinach, washed and roughly chopped (I like to use silverbeet (chard) freshly picked from the garden)
2 spring onions, finely chopped
1 tbsp pine nuts
2 tbsp chopped mint
2 tbsp chopped parsley
ΒΌ tsp ground nutmeg
2 eggs
125g feta cheese
125g ricotta cheese
60g parmesan cheese, grated
black pepper
olive oil spray
Make this spinach or silverbeet pie in a loaf pan

Make this spinach or silverbeet pie in a loaf pan


1. Cook spinach and drain well. Add onions, herbs, nutmeg, pine nuts, eggs, feta, ricotta, parmesan and pepper. Mix well.
2. Lightly oil a 12cm x 22cm loaf pan. Cut filo pastry in half. Spray the first 10 sheets lightly with oil and make a stack. Use this stack to cover the base and sides of the loaf pan.
3. Spoon the filling into the pastry. Spray and layer the remaining pastry and lay on top of the filling, folding the edges in to give a ruffled finish along the top.
4. Bake in a pre-heated oven (170C fan forced/190C conventional) for 40 minutes or until golden.
5. Allow spinach pie to stand for 15 minutes before cutting. This recipe can also be made in a 20cm square cake tin.
A delicious meal!

A delicious meal!

Inch by inch, row by row, gonna make this garden grow…

Our organic veggie garden continues to be very productive.

Our Veggie Garden

Our Veggie Garden


We’re still getting tomatoes from the same 3 plants that were so prolific back in January. Mum started picking tomatoes for us while she was looking after our girls when we went away for the week in December. We had such an abundance of tomatoes in january that she made us a huge batch of tomato relish. The plants aren’t producing in excess right now, but we’re still picking enough each week, that we really don’t feel ready to pull out the plants and reutilise the bed.
The 5 bok choy plants are still giving us more than we can use. They have been a great producer. We just go out with a big bowl and a sharp knife and cut off a bowlful of leaves and add them to whatever we’re cooking for tea. The plants are lovely and healthy and as long as we keep cutting, they keep growing and haven’t gone to seed.
Now that the weather is milder (mid-high 20’s(C) during the day and low teens overnight) the silver beet is doing really well. We have Fordhook Giant and Rainbow Chard varieteis planted. Last week I made a yummy silver beet pie (to a spinach pie recipe) with feta cheese and filo pastry. Silver beet can be a bit bitter, but if you pick te leaves while the are fairly small and young they are delicious, and most people think the coloured stem varieties are sweeter.
We had a few nice cobs of corn. Next year we need to plant more.
The first sweet corn from our garden

The first sweet corn from our garden


The beans haven’t been as successful as we would have liked, but we are getting about a handful a week from them. That bed is really under-utilised, though.
Something is eatitng our broccoli! We had a couple of nice heads growing then went out one morning and half of one of the heads had gone. The next morning that whole head was gone! A couple of days later the other forming heads had been eaten as well. We managed to pick one nice head for ourselves. We can only think that we have a possum visiting the garden at night, though it’s not eating anything else and I would have thought a possum would be interested in ripening tomatoes.
We have an abundence of chillis. Hungarian yellows, scotch bonnets, and several other varieties.
Some of the chilli peppers from our garden

Some of the chilli peppers from our garden


Most seem to be pretty high on the heat scale, so I’m staying away from those.