Silverbeet and celery team up with healthy vegies in our budget-busting family pie.
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium red capsicum, finely chopped
- 6 celery stalks, finely chopped
- 1/2 bunch silverbeet, trimmed, leaves shredded
- 8 sheets filo pastry
- olive oil cooking spray
- 5 eggs
- 1/2 cup milk
Method
- Step 1Grease a 6cm-deep, 22cm x 30cm (base) ovenproof dish.
- Step 2Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion softens. Add capsicum and celery. Cook, stirring, for 5 minutes. Add silverbeet. Cook for 2 minutes or until wilted. Transfer mixture to a colander. Cool for 15 minutes. Preheat oven to 180°C/160°C fan-forced.
- Step 3Place 1 sheet filo on a flat surface. Spray with oil. Repeat, layering, with 3 sheets filo and oil. Line base and sides of prepared dish with filo. Layer remaining filo sheets with oil. Cover with a damp tea towel. Set aside.
- Step 4Spoon celery mixture into prepared dish. Whisk eggs, milk and salt and pepper together in a jug. Pour over celery mixture. Place reserved filo layers over filling. Scrunch sides of filo over to enclose filling. Spray top with oil.
- Step 5Bake for 30 minutes or until golden brown. Cover with foil. Bake for 30 minutes or until filling is set. Remove foil. Stand for 5 minutes. Serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1151 kj
Energy
13g
Fat Total
4g
Saturated Fat
3g
Fibre
15g
Protein
276mg
Cholesterol
439.08mg
Sodium
6g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Alan Benson
- Publication: Super Food Ideas
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