dill healthful herbs silverbeet healthful vegetables spring onion healthful vegetables Spanakopita 4 eggs lightly beaten 2 tablespoons dill, chopped 2 teaspoons lemon rind, grated 12 sheets of filo pastry ½ cup butter, melted 1 bunch silverbeet, (stalks removed and coarsely chopped) ingredients Pre-heat oven to 180°c. Grease a slice tin (20cm x 30cm). Heat olive oil in a pan over a medium heat. Add garlic and onion, cook until onion softens. Add silverbeet. Cook until the sliverbeet wilts. Set aside to cool. In a large bowl, combine cooled silverbeet, ricotta, feta, parmesan, spring onion, egg, dill and lemon. Brush the first sheet of filo with butter and then top with another sheet of pastry, repeat using 6 sheets. Continue the process with the remaining sheets until you have two stacks. Place the first stack into the tin, allowing the sides to overhang. Spoon the silverbeet mixture over the filo. Top with remaining filo. Fold over filo to enclose. Score pastry with a knife and brush with butter. Bake for 30minutes or until golden brown. Serve with Greek salad. 1 tablespoon olive oil 2 gloves garlic, finely grated 1 onion, finely chopped 400g ricotta cheese 225g feta, crumbled 30g parmesan cheese, grated 2 spring onions, thinly sliced directions