Silverbeet, kale and roasted jerusalem artichoke pie

Tamara West

Jerusalem artichokes pair well with fresh thyme and cheese.

Ingredients

2 Tbsp	Olive oil
250 g	Jerusalem artichokes, well scrubbed
8 stems	Silverbeet, medium, washed (Main)
4 stems	Kale leaves, washed
1	Onion, finely chopped
4	Spring onions, sliced
1 Tbsp	Fresh thyme, roughly chopped
3	Eggs
300 g	Ricotta cheese
50 g	Feta, crumbled
1 cup	Pecorino cheese, grated
12 sheets	Filo pastry
1 to brush	Butter, melted
1	Sesame seeds, for sprinkling

Directions

1. Heat the oven to 180C. Place the jerusalem artichokes in a small roasting dish, drizzle over 1 tablespoon of olive oil and season with salt and freshly ground black pepper. Place in the oven and roast until very soft, about 45 minutes, but this will depend on their size. Remove from the oven and set aside to cool before slicing.
2. Remove the white stalks from the silverbeet (keep for a vegetable stir-fry the next day). Remove the tough centre stalk from the kale leaves. Tear green leaves into pieces. You should have about 6 large handfuls of prepared greens.
3. Heat a frying pan over a medium heat and in batches, wilt the silverbeet and kale with the water that just clings to its leaves. Place in a colander and allow to cool. Squeeze any excess moisture from leaves, then roughly chop.
4. Pour the remaining 1 tablespoon of olive oil into the frying pan and cook the onion and spring onion over a low heat until soft, about 5 minutes. Add the thyme and mix well. Set aside to cool.
5. In a large bowl, beat the eggs, then add cheeses. Add cooled wilted greens and roasted jerusalem artichoke pieces. Season with salt and freshly ground black pepper.
6. Butter an ovenproof baking dish (about 28cm x 20cm x 6.5cm). Lay out filo sheets on your bench top and cover with a damp tea towel to stop the pastry drying out.
7. Place 1 pastry sheet in the base of the dish allowing it to come up the sides and over the edges. Brush with melted butter. Repeat until you have 6 sheets of pastry in the base. Spoon in the silverbeet mixture. Trim any excess pastry from the corners. Arrange the remaining 6 sheets of buttered pastry over the silver beet mixture, tucking overlap down the sides. Brush the top with melted butter and sprinkle with sesame seeds. Score top of the pie into portions but do not cut through bottom.
8. Bake for 50 minutes or up to 1 hour until pastry is well browned. Serve warm with chutney or sauce.