Serves: 8 Preparation time: 25 minutes Cooking time:  45 minutes

INGREDIENTS

2 bunches silverbeet

1 tbsp oil

1 large (200g) onion, chopped

2 cloves garlic, crushed

2 eggs, beaten, plus 1 egg yolk, beaten

200g feta cheese, crumbled

80g haloumi cheese, chopped

1 cup (120g) grated cheddar cheese

3 green onions (shallots), chopped

3 sheets shortcrust pastry, defrosted

1 egg yolk, beaten

1 tbsp sesame seeds   

METHOD

Preheat oven to 200ºC/180ºC fan forced. Lightly grease a a 30cm x 21cm lamington pan or baking dish.  Bring a large saucepan of water to the boil.

Remove coarse stems from silverbeet and discard. Chop tender stems and leaves coarsely. Add silverbeet to boiling water and cook just until tender. Drain, cool under cold water and transfer to a large bowl.    

Heat oil in a small frying pan over medium heat; add onion, cook until tender, about 4 minutes; add garlic, cook until fragrant. Add to the spinach with eggs, cheeses and shallots; mix well.

Line prepared pan with 2 sheets of pastry; trim edges to give a 2cm overhang; fill with spinach filling; fold pastry over the spinach to create a border; brush border with egg yolk. Trim remaining pastry to fit over the spinach and pastry border; arrange over the top; brush the entire surface with egg yolk.  Sprinkle with sesame seeds.

Bake 40 minutes or until just golden.

TIP: Pie can be prepared in advance and baked at a later time. Simply cover, refrigerate and bake when convenient. Also, leftover pie tastes great and makes an appetising lunchbox addition!