Currants add tangy sweetness to the silverbeet filling of this vegetarian pie.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small brown onion, finely chopped
- 1 small carrot, peeled, finely chopped
- 2 tablespoons currants
- 1 garlic clove, crushed
- 1 bunch silverbeet, stems removed, leaves thinly sliced
- 2 tablespoons plain flour
- 310ml (1 1/4 cups) reduced-fat milk
- 400g can brown lentils, rinsed, drained
- 50g low-fat feta, crumbled
- 1 lemon, rind finely grated, juiced
- 4 sheets filo pastry
- 1 teaspoon chia seeds
Method
- Step 1Preheat oven to 190C/170C fan forced. Heat 1 tbs of the oil in a non-stick frying pan over medium-low heat. Cook the onion and carrot, stirring, for 3 minutes or until soft. Add the currants and garlic. Cook, stirring, for 2 minutes or until aromatic. Add the silverbeet. Cook, covered, stirring occasionally, for 4 minutes or just wilted. Increase heat to medium-high. Cook, stirring, for 2 minutes or until tender. Transfer to a sieve to drain. Squeeze excess moisture from silverbeet mixture.
- Step 2Heat remaining oil in a saucepan over medium-low heat. Add flour. Cook, stirring, for 1 minute or until foaming. Remove from heat. Slowly stir in milk until smooth. Stir over low heat for 4 minutes or until thick. Add silverbeet mixture, lentils, feta, lemon rind and 2 tbs juice to milk mixture. Season. Divide among 4 greased 250ml (1 cup) ovenproof dishes.
- Step 3Gently scrunch each filo sheet. Arrange on pies. Place on a baking tray. Spray with olive oil. Sprinkle with chia seeds. Bake for 15-20 minutes or until golden and crisp.
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1255 kj
Energy
13g
Fat Total
3g
Saturated Fat
5g
Fibre
14g
Protein
29g
Carbs (total)
All nutrition values are per serve
Notes
To use remaining filo pastry, whip up filo dessert cigars. Combine fresh ricotta, chopped dark chocolate, toasted pistachios, honey and orange zest. Spoon onto pastry, roll up, then brush with unsalted butter and bake until golden and crisp.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine
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