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silverbeet

Spanakopita

Mon, 19/11/2007 - 20:04 — Else

Ingredients (serves 6)

  • 1/4 cup (60ml) olive oil
  • 1 onion, finely chopped
  • 1 bunch shallots (spring onions), finely chopped
  • 2 garlic cloves, crushed
  • 1.2kg baby spinach or silverbeet
  • 2 tbs chopped dill
  • 250g feta cheese, crumbled
  • 150g full-fat ricotta cheese
  • 3 tbs grated kefalotyri or parmesan cheese
  • 4 eggs, lightly beaten
  • 1/2 tsp grated nutmeg
  • 12 sheets filo pastry
  • 120g butter, melted

Method

  1. Heat oil in a frypan, then add onion, shallots and garlic. Cook for 1 minute until softened, then add spinach and half the dill. (If using silverbeet, remove leaves, and chop before adding; discard stalks). Cook, stirring, over low heat for 1-2 minutes or until spinach has wilted. Drain in a colander and cool, then combine with cheeses, egg, nutmeg, salt and pepper.
  2. Preheat oven to 180°C. Brush a 2 1/2-litre baking dish with butter. Lay one sheet of filo on base and sides and brush with butter. Repeat with 5 more sheets. Spread cheese mixture over top. Cover with remaining filo, brushing each sheet with butter. Trim excess pastry with kitchen scissors and tuck edges into sides of dish. Brush top with butter and score in diamond patterns.
  3. Bake for 45 minutes or until golden. Rest for 10 minutes. Warm remaining butter, add remaining dill and, when serving, pour over sliced spanakopita.
Source: Valli Little, delicious, July 2003, p 148

Desley's mum's silverbeet, potato and tomato curry

Mon, 19/11/2007 - 20:02 — Else

Ingredients

  • 6 large potatoes
  • 6 stems coriander
  • 1 onion
  • 1 x 5cm piece fresh ginger
  • 2 cloves garlic
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp brown mustard seeds
  • 1/2 tsp chilli flakes
  • 6 curry leaves
  • 1/2 tsp ground turmeric
  • 1/4 cup olive oil
  • 1 x 400g can chopped tomatoes
  • 18 silverbeet leaves
  • 10 stalks parsley
  • salt

Method

Peel the potatoes and place the peel in a compost bucket. Chop the potatoes into 2cm cubes, place in a large bowl and cover with water. Soak the coriander stems in a small bowl of water. Peel and chop the onion, ginger and garlic, and place in a medium bowl.

Silverbeet & feta dip

Mon, 19/11/2007 - 19:46 — Else

Ingredients (serves 8)

  • 1 bunch (about 825g) silverbeet
  • 2 tbs olive oil
  • 1 small brown onion, halved, finely chopped
  • 500g fresh ricotta
  • 2 tsp finely grated lemon rind
  • 1 250g container light Philadelphia spreadable (Kraft brand)
  • 2 tbs fresh lemon juice
  • 150g creamy feta (South Cape brand), crumbled
  • Salt & freshly ground black pepper
  • 2 (about 40cm long) Turkish bread, cut crossways into fingers to serve

Method

  1. Wash silverbeet. Use a sharp knife to cut down sides of stems. Discard stems. Finely shred the leaves.
  2. Heat oil. Add the onion and cook, stirring occasionally, for 12 minutes or until onion is soft. Add the silverbeet and cook, covered, shaking the pan occasionally, for 5-6 minutes or until the silverbeet is bright green and just wilts.
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