• 2 bunches silverbeet
  • 2 bunches spinach
  • 500g feta (grated)
  • A bit of black pepper
  • 3 eggs (beaten)
  • 2 filo pastry
  • 250g unsalted butter

Wash thoroughly the greens the night before you are going to make your pitta.  The spinach needs a lot of washing because it comes with a lot of sand, if you buy a bunch or buy the loose leaves in the packet which is a lot easier to wash. Then you will need 2 big bags. Place the washed greens in a trainer to drain all the water overnight.

The next day remove the thick stalks from the silver beet, the fine can stay, cut and slightly cook in bunches in a bit of olive oil. After cooking, place in a strainer again to drain the extra liquids.  Place in a big bowl add the feta mix it with a wooden spoon to coat the spinach then add the beaten eggs and the pepper Melt the butter on low heat, using a brush, butter the tray lightly with the butter, add a filo pastry to cover the tray, brush butter on it and repeat until you finish the first packet of filo pastry. Add the filling and do the same with the other packet of filo pastry. Cut it in the serving size that you want and bake on 180 for 35 minutes or until it is golden colour.

Serve on its own, with fish, chicken, meat, or salad.

We love having it with coffee too.

Excellent as a snack, breakfast, lunch or dinner.

I cook a big try and we eat it over 2 or 3 days.

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