Recipe: Egg and silverbeet pie

Eggs and silverbeet pie can be made as six individual servings or as one big family sized pie. Photo / Janna Dixon

To make 6 single serving pies or 1 big pie

1 medium onion finely diced
Silverbeet leaves torn from the stems
6 hard boiled eggs
3 eggs mixed with 1.5 cups of milk or cream
4 tbs fresh grated parmesan cheese
Filo pastry

1 Line individual pie tins or ovenproof bowls with a square of filo (3 sheets thickness), well-brushed with melted butter between each sheet. You could make one big pie if you prefer.

2 Cook off the onion and silverbeet leaves in a light oil. Squeeze out the excess liquid.

3 Sprinkle half the parmesan over the base of the pie.

4 Fill with half the silverbeet mix.

5 Place a hard-boiled egg on to this, cover with the rest of the silverbeet and remaining parmesan.

6 Pour over the egg/milk mix and fold over any excess filo to make a "lid".

7 Bake in a moderate oven until the egg mixture has set. You could add grilled smoky bacon or smoked salmon.