Silver beet, cheese and fillo stacks

Silver beet, cheese and fillo stacks
Silver beet, cheese and fillo stacks

Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Lunch
Favourite flavours: Cheese
Cooking method: bake, fry
Season: All year round

Silver beet, cheese and fillo stacks

4 sheets fillo pastry
40g butter, melted
1 tablespoon olive oil
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
2 rindless bacon rashers (130g), chopped finely
1kg silver beet, trimmed, shredded finely
2 tablespoons lemon juice
200g ricotta cheese
100g fetta cheese, crumbled

Preheat oven to 200°C/180°C fan-forced. Grease oven trays.

Place one sheet of pastry on board; brush with butter, top with another pastry sheet. Repeat layering with pastry and butter. Cut pastry stack in half widthways; place on tray. Grease base of another similar-sized oven tray; place on top of pastry stack (this is to stop the pastry from puffing up too much). Bake about 12 minutes or until browned. Cut each fillo stack into 9 rectangles (you will have 18 rectangles).

Meanwhile, heat oil in large deep saucepan; cook onion, garlic and bacon, stirring, until onion softens and bacon is crisp. Add silver beet and juice; cook, covered, stirring occasionally, until silver beet is wilted and tender. Remove from heat; stir in cheeses.

Place one fillo rectangle on each serving plate; top equally with half the silver beet mixture then another fillo rectangle. Top with remaining silver beet mixture and remaining fillo rectangles.

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