Scrumptious Silverbeet Parcels

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.

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