Popeye Pie
Ingredients:
Melted butter for greasing
1 bunch silverbeet
500g cottage cheese
1 cup grated tasty cheese
1 medium onion, sliced
3 eggs
1 tsp salt
freshly ground black pepper
1/2 tsp freshly ground nutmeg
10 sheets filo pastry
2 tbsp butter (melted)
Method:
Preheat oven to 180 degrees Celsius. Lightly grease a lasagne dish with melted butter. Finely chop silverbeet leaves with their stalks and place into a saucepan. Add 1/2 cup water, cover, and cook over a medium heat. Cook for five minutes until silverbeet has wilted. Drain into a sieve, then press down on silverbeet to remove all liquid. Cool. Place cottage cheese, grated cheese, onion, eggs and seasonings in a bowl. Add silverbeet and gently fold mixture together. Lay out filo pastry sheets onto a board or cool dry bench. Brush half of each sheet of pastry lightly with the 2 tablespoons melted butter and then fold the sheet in half. Continue until all pastry is brushed and folded. Arrange five folded sheets into the base of the greased lasagne dish. Spread filling over base then top with remaining folded filo sheets. Brush top with melted butter. Place in oven and bake for 35-40 minutes till lightly golden brown. Serve immediately. Keeps for up to two days in the fridge, can be eaten cold.
Note: The cost of this pie can be reduced by using MOO cottage cheese and home-grown silverbeet. Reduced fat tasty cheese can also be used if you are watching your fat intake.
Melted butter for greasing
1 bunch silverbeet
500g cottage cheese
1 cup grated tasty cheese
1 medium onion, sliced
3 eggs
1 tsp salt
freshly ground black pepper
1/2 tsp freshly ground nutmeg
10 sheets filo pastry
2 tbsp butter (melted)
Method:
Preheat oven to 180 degrees Celsius. Lightly grease a lasagne dish with melted butter. Finely chop silverbeet leaves with their stalks and place into a saucepan. Add 1/2 cup water, cover, and cook over a medium heat. Cook for five minutes until silverbeet has wilted. Drain into a sieve, then press down on silverbeet to remove all liquid. Cool. Place cottage cheese, grated cheese, onion, eggs and seasonings in a bowl. Add silverbeet and gently fold mixture together. Lay out filo pastry sheets onto a board or cool dry bench. Brush half of each sheet of pastry lightly with the 2 tablespoons melted butter and then fold the sheet in half. Continue until all pastry is brushed and folded. Arrange five folded sheets into the base of the greased lasagne dish. Spread filling over base then top with remaining folded filo sheets. Brush top with melted butter. Place in oven and bake for 35-40 minutes till lightly golden brown. Serve immediately. Keeps for up to two days in the fridge, can be eaten cold.
Note: The cost of this pie can be reduced by using MOO cottage cheese and home-grown silverbeet. Reduced fat tasty cheese can also be used if you are watching your fat intake.
Platinum members can login for full access to the Recipe File
Not a Platinum Cheapskates Club Member?
Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre.
Click here to upgrade your Cheapskates Club membership today
Not a Platinum Cheapskates Club Member?
Please upgrade to a Platinum Cheapskates Club membership to be able to access our Member's Centre.
Click here to upgrade your Cheapskates Club membership today