Day 2 of #blogjune
Having harvested some lovely silverbeet from the garden yesterday our dinner plans were all set, silverbeet, walnut and cheese pie.
The fresh silverbeet is so tasty, but to be sure we sauteed it in some olive oil with onion, garlic and cumin seeds before mixing with chopped feta and ricotta cheese. A good handful of finely chopped walnuts adds flavour and crunch!
Add big spoonfuls of the filling to sheets of filo pastry before rolling into cigar shapes and baking for about 25 minutes at 180c.
These might have gotten just a little too crispy at the edges, but were delicious nonetheless with a quinoa salad and potato salad on the side.