Silverbeet pies with filo chia topping

Currants add tangy sweetness to the silverbeet filling of this vegetarian pie.

• 2 tablespoons extra virgin olive oil
• 1 small brown onion, finely chopped
• 1 small carrot, peeled, finely chopped
• 2 tablespoons currants
• 1 garlic clove, crushed
• 1 bunch silverbeet, stems removed, leaves thinly sliced
• 2 tablespoons plain flour
• 310ml (1 1/4 cups) reduced-fat milk
• 400g can brown lentils, rinsed, drained
• 50g low-fat feta, crumbled
• 1 lemon, rind finely grated, juiced
• 4 sheets filo pastry
• 1 teaspoon chia seeds

Energy 1255kJ	Fat saturated 3.00g
Fat Total 13.00g	Carbohydrate sugars g
Carbohydrate Total 29.00g	Dietary Fibre 5.00g
Protein 14.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 190C/170C fan forced. Heat 1 tbs of the oil in a non-stick frying pan over medium-low heat. Cook the onion and carrot, stirring, for 3 minutes or until soft. Add the currants and garlic. Cook, stirring, for 2 minutes or until aromatic. Add the silverbeet. Cook, covered, stirring occasionally, for 4 minutes or just wilted. Increase heat to medium-high. Cook, stirring, for 2 minutes or until tender. Transfer to a sieve to drain. Squeeze excess moisture from silverbeet mixture.

2. Step 2

   Heat remaining oil in a saucepan over medium-low heat. Add flour. Cook, stirring, for 1 minute or until foaming. Remove from heat. Slowly stir in milk until smooth. Stir over low heat for 4 minutes or until thick. Add silverbeet mixture, lentils, feta, lemon rind and 2 tbs juice to milk mixture. Season. Divide among 4 greased 250ml (1 cup) ovenproof dishes.

3. Step 3

   Gently scrunch each filo sheet. Arrange on pies. Place on a baking tray. Spray with olive oil. Sprinkle with chia seeds. Bake for 15-20 minutes or until golden and crisp.

To use remaining filo pastry, whip up filo __dessert cigars. Combine fresh ricotta, chopped dark chocolate, toasted pistachios, honey and orange zest. Spoon onto pastry, roll up, then brush with unsalted butter and bake until golden and crisp.