I take this pie on picnics as well as serving it at lunch or dinner. Don’t skimp on the herbs as they’re a major flavour component.
1 large bag silverbeet, white stems cut out
100 grams rocket, roughly chopped
2 cups frozen peas
3 spring onions, finely sliced
1 cup packed fresh herbs, well chopped (I used mint and parsley)
4 large eggs, size 7
200 grams cottage cheese
200 grams soft feta cheese, crumbled
2 cloves garlic, crushed
⅓ cup panko breadcrumbs
2 teaspoons dried tarragon
sea salt and ground pepper
5 sheets filo pastry
olive oil (I use a can of spray olive oil for a light and easy coverage)
Grease a 26cm ovenproof sauté pan. Preheat the oven to 160°C fan bake.
Filling: Drop the silverbeet into a large saucepan of salted boiling water and cook for 5 minutes. Stir in the rocket to wilt, then immediately lift the greens out with tongs and refresh under cold water. Drain well. Add the peas to the boiling water for 2 minutes then drain and refresh.
Roll the silverbeet and rocket up in a clean tea towel and squeeze out all the excess water, then roughly chop.
Combine all the remaining ingredients in a large bowl and stir in the greens and peas. Season generously.
To assemble: Spray each sheet of filo with oil, then line the pan, offsetting each sheet and letting the edges overhang.
Tip in the filling and spread evenly. Loosely fold and ruffle the overhanging pastry up over the top, leaving the centre uncovered. Spray the pastry generously.
Bake for 50–60 minutes until the pastry is golden and the filling is firm and set with no liquid appearing when pressed in the centre. Cool for at least 10 minutes before serving. It’s also delicious served at room temperature. Serves 6–8.