Silverbeet and Feta Borek

Directions

In a large pot, cook the diced onion in 2 tbsp of the oil over a medium heat for 10 min, stirring frequently. Wash and slice the silverbeet and add to the pot. Cover with a lid so that the steam created will help cook the silverbeet. Stir occasionally and then after 7 or 8 minutes remove from heat. Add a little salt and pepper then crumble in the feta and mix. In a separate bowl whisk together the milk and the eggs. Grease the lasagna dish with the remaining oil. Lay 2 sheets of phyllo in the dish allowing the excess pastry to hang over the sides of the dish. With a pastry brush spread a tbsp or 2 of the milk egg mix over the base of pastry in the tray. Take another sheet of phyllo and fold it in half and lay this on top of the base. Spread milk egg mix over this layer and then repeat with another sheet of phyllo. Tip the silverbeet mixture into the tray and spread it evenly. Fold another sheet of phyllo in half and place over the silverbeet then brush with more egg mix. Then repeat. Add the final folded sheet of phyllo to the top and fold the overhanging pastry on the top. Brush the remaining milk mix over the top. Bake at 180 C for approx. 35 minutes or until golden brown. Cut into squares and serve hot or cold.