This recipe came from my mother, but reminds me of Spanakopita, a dish I ate in Greece. It can be frozen for up to 1 month.
This serves about 8 people and is a great way to use up all your silverbeet. Instead of frozen spinach, use any and all leafy greens that you have growing in the garden.

500 g frozen spinach, thawed and drained
125 g feta cheese, crumbled
125 g ricotta cheese
1 egg
15 g butter
1 onion, finely chopped or grated
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
4 sheets puff pastry
1 dash milk

1. Combine the spinach, feta, egg, and ricotta in a bowl.

2. Melt the butter in a pan, add onion, and saute until soft.

3. Stir into mix, and season with salt and pepper to taste.

4. Make into a pie- i.e. place one sheet of pastry on the bottom of a pie pan, put the filling in, and cover it with another sheet of pastry, pushing down the edges with a little water.

5. Brush the pie with milk.

6. Bake at 200 degrees celcius for 25 to 30 minutes.


A delicious (though rich) recipe, great for using up broccoli.Can be made a day or two in advance and reheated in the microwave.

The filling
Boil and mash 2-3 heads of broccoli, discard the main stems as they won't mash well.
Combine with one small packet of cream cheese, 2 tablespoons of Parmesan cheese, chopped fresh herbs (e.g. garlic chives), salt and pepper to taste.
Set aside while you cook the crepes.

The crepes
Whisk two eggs, 3 cups of milk, 1/2 cup of water and 1 cup plain flour together.
Heat a round frying pan, add 1 teaspoon of cooking oil.
Pour 1/4 cup batter into the pan, and quickly swirl it around to coat the bottom of the pan.
Cook until you can lift up the edges of the crepe, then gently flip the crepe over to briefly cook the other side.
Stack cooked crepes on a plate.
Once all crepes are done, place 1-2 tbspns of filling in each crepe, and roll up like a burrito.
Arrange the crepes in a non-stick rectangular or square pan (I use a lasagne tray), butting up against one another.

The topping
Top all the crepes with about 1 cup of grated cheddar cheese.

Bake the whole lot in the oven at 180 degrees for about 30-45 minutes. Serve with a green salad.

You can also add little bits of chopped cooked chicken to the filling.