300 grams silverbeet, tough stems removed
250 gram bag broccolini
4 spring onions, thinly sliced
1 cup grated aged cheddar cheese
150 grams creamy feta cheese, crumbled
2 teaspoons dried tarragon
2 cloves garlic, crushed
big handful basil leaves, roughly chopped
4 large eggs, size 7
sea salt and ground pepper
To assemble and cook
6 sheets filo pastry
¼ cup melted butter
1 teaspoon cumin seeds, optional
75ml soda water
20cm square baking tin
Preheat the oven to 180°C fan bake.
Cook the silverbeet, then the broccolini in a large saucepan of boiling, salted water until just tender. Drain well then pat dry with kitchen towels to remove any water. Slice both vegetables 1cm thick.
Place all of the remaining ingredients in a large bowl and season with salt and pepper. Stir in the greens and mix to combine well.
To assemble: Brush the baking tin with butter. Brush 1 sheet of filo with butter then fold in half and place in the base of the tin. Repeat the process with 2 more sheets.
Add the filling then top with the remaining 3 sheets of buttered, layered and folded pastry. Brush the top with butter then sprinkle with cumin seeds, if using.
Cut the pie into 6 pieces with a sharp knife for easier serving. Bake for 15 minutes then remove from the oven.
Reduce the oven to 150°C fan bake.
Gently pour the soda water over the top of the pie then place back in the oven.
Bake for a further 30 minutes until the top is puffed and golden. Serve hot or warm with a salad.