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


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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