COUNTRY-STYLE FETA AND PASTA FILLO PIE

You'll need

50 mlolive oil

1Spanish onion, thinly sliced

400 gmsilverbeet, stems thinly sliced, leaves coarsely chopped

Finely gratedrind of 2 lemons

1/2 cupcoarsely chopped flat-leaf parsley

1/3 cupcoarsely chopped dill

3spring onions, thinly sliced

2 tspdried mint, plus extra for dusting

400 gmdried penne

150 gmGreek feta, coarsely crumbled

9fillo sheets

80 gmbutter, melted

For scattering:sesame seeds

To serve:Greek-style yoghurt and chopped salad

Method

Preheat oven to 180C. 

Heat oil in a large saucepan over medium-high heat, add onion,

garlic and silverbeet stems, stir occasionally until tender (4-5 minutes). Add silverbeet leaves, season to taste, stir occasionally until wilted (3-4 minutes). Remove from heat, add lemon rind, set aside to cool slightly. Stir through parsley, dill, spring onion and mint.

Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (7-8 minutes), drain well and return to pan. Add silverbeet mixture and feta, stir to combine.

Lay a fillo sheet on a work surface (keep remaining fillo covered), brush with butter and fold in half widthways, then brush top with butter and place in base of a 24cm-diameter springform cake tin, buttered side up. Repeat buttering and folding fillo sheets and arrange around sides of cake tin, overlapping and allowing pastry to overhang sides. Fill with pasta mixture, piling high, then fold in pastry, brushing with butter as you go. Brush top with butter, scatter with sesame seeds and extra dried mint, season to taste and bake until golden (45-50 minutes). Cut into wedges with a serrated knife and serve hot with lemon wedges, yoghurt and chopped salad.

πηγή : gourmettraveller.com.au