Rice & Silverbeet Filo Pie

Step 1: To male the filling, heat oil in a large saucepan over a medium heat and add the onion and garlic and cook, stirring often, for 5 to 6 minutes and then add rice and cook, stirring for 1 minutes.

Step 2: Add the stock, cover and bring to a simmer and then reduce heat to low and cook, covered for 12 minutes or until rice is just tender.

Step 3: Remove pan from heat and stir in silverbeet and then cover and set aside for 5 minutes.

Step 4: Transfer filling to a large bowl and set aside for 20 minutes to cool slightly and then add fetta, currants, mint and egg and stir until well combined.

Step 5: Preheat oven to 180C (fan forced).

Step 6: Line an oven tray with baking paper.

Step 7: Put one sheet of pastry on a flat clean surface and lightly brush with margarine and then put a second sheet on top the first, positioning it so you have an overhang of about 6.5cm on the right-hand side and lightly brush with the margarine and then repeat with another three sheets and margarine, positioning each sheet to the right of the previous one, with the same overhang.

Step 8: You should end up with an 80cm long piece of pastry and brush pastry with margarine and use the remaining pastry sheets to completely cover the layered sheets, overlapping if necessary, and lightly brush each sheet with margarine as you go.

Step 9: Spoon spinach along one long length of pastry, about 4cm in from the edge and then fold in ends and roll up pastry to enclose filling and brush pastry all over with egg.

Step 10: Form pastry into a coil shape and put on prepared tray and bake for 25 to 30 minutes or until golden brown and then set aside for 5 minutes before serving.