Ingredients
| 1 tablespoon extra virgin olive oil | |
| 1 red onion, finely sliced | |
| 1 clove garlic, finely sliced | |
| 500g beetroot leaves or swiss chard (or a mix of both), roughly chopped | |
| ½ cup roughly chopped fresh herbs (we used dill, mint and parsley) | |
| juice of ½ lemon | |
| 2 tablespoons preserved lemon, finely chopped | |
| 150g cow’s milk feta | |
| 8 sheets filo pastry | |
| 100g butter, melted | |
| 2 tablespoons fennel seeds |
Instructions
| 1. | Preheat the oven to 170°C fan bake. |
| 2. | Heat the olive oil in a large frying pan over a medium heat. |
| 3. | Add the onion and fry for 2-3 minutes, stirring occasionally. |
| 4. | Add the garlic, beetroot leaves and herbs and cook for a further few minutes until soft. |
| 5. | Remove the mixture from the heat and leave to cool for a couple of minutes before combining with the lemon juice, preserved lemon and feta. |
| 6. | Brush a cake tin or square baking tin with butter. |
| 7. | Brush 1 sheet of filo with butter and place it in the base of the tin. |
| 8. | Repeat the process with 3 more sheets. |
| 9. | Add the filling then top with 3 sheets of buttered, layered filo. |
| 10. | Butter the remaining piece of filo and scrunch gently, then place on the top of the pie. |
| 11. | Sprinkle with fennel seeds and bake for 20-30 minutes or until golden and crispy. |
Recipes, food styling & photography Jane Lyons & Will Bowman
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