While the broccoli has amounted to not much at all, and the kale is being munched on enthusiastically by creatures unknown, the silverbeet is leafy and abundant as always. Until I started growing silverbeet myself, my only memory of it came from a Nana who would boil it 'til it was limp and a sludgy kind of greeny-grey. Ugh! Luckily, I now know that silverbeet does not need to be like that and it's become a firm favourite as an easy-to-grow and versatile veg. There's a lot of silverbeet ready in our garden now and so I've been picking it regularly and making some scrumptious savouries with it.
Scrumptious Silverbeet Parcels
These flaky filo pastry parcels, filled with silverbeet, spring onion, feta and herbs, are a version of Hortopita. Hortopita is a type of traditional Greek pie. I was inspired to make these parcels after seeing them featured on a cooking segment of Gardening Australia recently. Here is the video segment and the recipe is written out underneath. The only change I made was to use chopped spring onion, instead of brown onion, because that's what's growing in my veg patch right now.
These Hortopita parcels were a great way to use the silverbeet from our veg patch. Here's how they came together in my kitchen:
Washed silverbeet fresh from the garden.
Warmed & wilted silverbeet and herbs with spring onions and feta.
Buttered layers of filo pastry.
Buttered layers of filo pastry.
Folding triangles to encase the filling.
Golden and delicious parcels from the oven.
Piping hot, flaky and absolutely delicious. A scrumptious way to eat what we grow, to use what's abundant and in season in the veggie patch.
What are you growing right now and what are you cooking with it?
Meg
What are you growing right now and what are you cooking with it?
Meg
Yum, that’s my kind of food!
ReplyDeleteI am picking snow peas at the moment, and eagerly anticipating my first successful red capsicum!
Snow peas, yum! So exciting to grow something, like your capsicum, successfully for the first time. Meg:)
DeleteThey look great
ReplyDeleteThey are really delicious, Kathy. The filling is delicious and I particularly like the mint in it with the silverbeet. Meg:)
DeleteWell, I did have rocket and bok choy growing very nicely, but when I went to pick some thete were only sad stalks there....the same creatures eating your greens maybe? I did see the cats stalking a large locust the other day, so I think that's the culprit. I picked a red, self sown capsicum, wnich went into a tofu stir fry, and am looking forward to picking some recently planted spinach when it's grown. Your triangles look so delicious, and I love your little pastry brush.
ReplyDeleteYou could make triangles like these with your spinach when it's ready to pick, Nanette. Meg:)
DeleteThat looks great. I've never made Hortopita , but sometimes make Spanakopita with spinach. I should try different greens like you do. :)
ReplyDeleteI love Spanakopita too, Nil but this version, with different greens, is just as delicious. Well worth a try and great for using greens growing in the garden. Meg:)
DeleteHi Meg,
ReplyDeleteThose look beautšyour silverbeet looks super healthy. Parsley, basil, lemons, limes and the occasional red paw paw is all that is growing well at the moment. I zested and juiced the last of our limes yesterday, I have frozen them together for when I have the time to make Lime Butter.. Fi
Lime butter ... yum! You will have lots more space to grow food when your garden reno is done, Fi. Very exciting!
DeleteI've been the recipient of some excess silver beet at the community garden lately and I knew just what I was going to make for dinner tonight after reading your post Meg. My memories of silver beet as a kid were overcooked and gritty as my mum never bothered to wash it properly - needless to say it took me a little while to come back around to it.
ReplyDeleteCurrently I'm using up pumpkin from the garden - I made a lasagne last night in the slow cooker and added layers of pumpkin and silver beet which was a nice change. I'm eyeing off a few other pumpkin recipes as well as roasting and freezing for future use.
Cheers,
Laura
I make pumpkin and silverbeet lasagne too, Laura. It's delicious and such a great way to enjoy lots of lovely veg. I make mine with ricotta and I have some of that in the fridge to use up. Now you've inspired me because you've got me thinking we could have this for dinner tonight. Thanks! Meg:)
DeleteThat looks absolutely delicious! I think what you refer to as silverbeet is what we call swiss chard. If so, I have a bunch growing in my garden and can't wait to try this myself. ;) Thanks so much for sharing.
ReplyDeleteYes, it is the same as swiss chard. I hope you enjoy the parcels when you make them, Debbie. Meg☺
DeleteHello Meg, Gosh you have inspired me to have a go at this recipe,. It looks delicious. I grow alot of silverbeet in my garden but mine is rather more bug eaten looking than yours is. My Nana used to boil it for ever like yours did! Happy week to you Meg, thanks for sharing this recipe.
ReplyDeleteThey are scrumptious, Julie. I hope you enjoy them when you make them. Meg:)
DeleteI wish I'd read the earlier. I've come back from the market with lots of goodies but not silverbeet. I wonder if it would work with mushrooms?
ReplyDeleteI think you could make a magnificent mushroom filling, Lucy. Mushrooms and herbs and a soft cheese maybe ... Meg:)
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