Silverbeet & Feta Hand Pies
"From one of our national supermarkets and their free monthly magazine."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (145.5 g)
- Calories 497.7
- Total Fat - 37.5 g
- Saturated Fat - 21.4 g
- Cholesterol - 119.7 mg
- Sodium - 367.9 mg
- Total Carbohydrate - 11.5 g
- Dietary Fiber - 0.6 g
- Sugars - 2.7 g
- Protein - 29.1 g
- Calcium - 840.5 mg
- Iron - 0.9 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place a rack in centre of oven and preheat to 190C (170C fan forced).
Step 2
Line a large baking tray with baking paper.
Step 3
Heat a large frying pan over medium heat and add oil and onion and sauté for 8 minutes or until translucent and then add garlic and stir for 1 minutes and gradually add silverbeet, stirring for 8 minutes or until wilted.
Step 4
Using a slotted spoon, transfer mixture to a bowl and refrigerate until cool.
Step 5
Using your hands, squeeze excess moisture from silverbeet mixture and return to the bowl and stir in fetta, dill, parsley, egg, 2 teaspoon salt and a 1/4 teaspoon pepper.
Step 6
Halve filo sheets to make twenty four 26cm x 21cm rectangles.
Step 7
Cover filo with plastic wrap and a damp tea towel.
Step 8
Place 1 piece of filo on a work surface (keeping remaining filo covered.
Step 9
Brush all over with butter and top with another piece and brush with butter and then top 1/4 cup of filling in a rectangle shape about 3cm from bottom edge and 5cm from each side and then fold left side of filo over filling, then fold right side over and then fold bottom edge over filling and roll up tightly to enclose and then brush with butter and place seam side down on the tray and repeat to make 12 pies in total.
Step 10
Sprinkle with sesame seeds and place in the fridge for 10 minutes to chill.
Step 11
Bake pies for about 30 minutes or until deep golden brown and then transfer to a rack to cool slightly before serving.
Tips
No special items needed.
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