This one goes out to all the folks homeschooling. A quick lunch, or dinner, making the most of late winter’s nutritious greens.

serves 4

1 bunch silver beet, leaves and stems separated

¼ cup extra virgin olive oil

1 large onion, finely chopped

1 teaspoon sea salt

¼ teaspoon finely grated nutmeg

black pepper

375g packet ready rolled puff pastry (Carême spelt butter puff used), or 8 sheets of filo pastry 

200g fresh ricotta (or feta), crumbled

50g parmesan, finely grated

1 cup chopped flat-leaf parsley leaves

½ cup chopped dill leaves

finely grated zest of a lemon

Finely slice the silver beet stems and set aside.  Slice the leaves across into thin strips and set aside separately. 

Heat the olive oil in a large heavy based frying pan over medium heat. Add the onion and cook for 10 minutes, until softened and lightly golden, stirring occasionally. Stir in the silver beet stems and cook 10 minutes until softened. Add the silver beet leaves and sprinkle over salt. Cook for about 5 minutes, stirring occasionally until wilted and making sure any liquid has evapourated from base of frying pan. Stir in the nutmeg and a generous grinding of black pepper. Remove from heat and set aside to cool to room temperature. 

Meanwhile pre-heat the oven to 190°C (170°C fan-forced). Have ready a baking tray lined with baking paper.

If using puff pastry lay half of the pastry sheet across centre of baking tray with other half to the side, like an open book (this will be folded back over filling). Spread the ricotta over half of the pastry leaving a 1cm border around the edges. Scatter the parmesan over the ricotta, then top with the herbs and finely grate the lemon zest over the top. Spread the cooled silver beet mixture evenly over cheese and herb mixture. Fold the remaining pastry over to enclose the filling and match up with the base edges. Using fork tines press around the edges to seal completely. Score the top a few times with the point of a sharp knife to create air vents. Gently press to flatten any raised spots. Bake for 30 minutes until golden brown.

If using filo, lay a sheet of filo over the pre-lined baking tray. Brush the surface with olive oil, then lay another filo sheet on top and repeat the oiling and layering process two more times. You should have four layers of pastry on top of each other. Spread the cooled silver beet mixture evenly over the pastry leaving a 6cm border around the edges. Then top with the herbs and finely grate the lemon zest over the top. Scatter the ricotta over the silver beet and herb mixture, then scatter the parmesan over the ricotta. Fold the outside pastry edges over the filling leaving the centre exposed.  Brush olive oil over the remaining filo sheets, then scrunch up each sheet and place over the exposed filling to cover. It doesn’t matter how random this looks, it’s all about creating a crunchy topping and rustic look. Bake for 25-30 minutes until golden brown.

Cut into four portions and serve hot. It’s delicious with a glug of Torello’s tomato sauce.

Recipe by Fiona Hammond, August 2021