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Ingredients

1 tablespoon olive oil
1 medium white onion, finely chopped
2 garlic cloves, crushed
1 medium red capsicum, finely chopped
6 celery stalks, finely chopped
1/2 bunch silverbeet, trimmed, leaves shredded
8 sheets filo pastry
olive oil cooking spray
5 eggs
1/2 cup milk

Method

Step 1 Grease a 6cm-deep, 22cm x 30cm (base) ovenproof dish.
Step 2 Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion softens. Add capsicum and celery. Cook, stirring, for 5 minutes. Add silverbeet. Cook for 2 minutes or until wilted. Transfer mixture to a colander. Cool for 15 minutes. Preheat oven to 180°C/160°C fan-forced.
Step 3 Place 1 sheet filo on a flat surface. Spray with oil. Repeat, layering, with 3 sheets filo and oil. Line base and sides of prepared dish with filo. Layer remaining filo sheets with oil. Cover with a damp tea towel. Set aside.
Step 4 Spoon celery mixture into prepared dish. Whisk eggs, milk and salt and pepper together in a jug. Pour over celery mixture. Place reserved filo layers over filling. Scrunch sides of filo over to enclose filling. Spray top with oil.
Step 5 Bake for 30 minutes or until golden brown. Cover with foil. Bake for 30 minutes or until filling is set. Remove foil. Stand for 5 minutes. Serve.

Celery and silverbeet pie

How to make Celery and silverbeet pie

Ingredients

Method