Free Healthy Recipe - Swiss chard and feta pie
Low GI, Low sugar
This is a variation on the classic Greek spanokopita. It's a real favourite and incredibly easy to make. Don't be put off by the filo pastry. The real trick is to defrost it slowly and work fast. I use a pastry brush to brush the sheets lightly with oil.
Use Swiss chard with the red stalks if you can find it. The extra phytonutrients from the red pigment in the stalks are a double bonus.
300 grams Swiss chard, leaves and stalks washed and roughly chopped
1 tbs olive oil
2 onion - brown diced finely
½ cup mint, roughly chopped
3 eggs beaten
200 grams goat's fetta, grated
6 sheets filo pastry
2 tbs olive oil
Copyright Brett Stevens
Preheat the oven to 180 C
Bring a large pan of water to the boil and add the silverbeet.
Makes 4 servings
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