Silverbeet & Feta Filo Triangles

Ingredients

• 1 large bunch silverbeet, stalks removed, leaves roughly chopped (about 400g leaves)
• 1 leek, finely sliced
• 2 tbsp olive oil, plus extra for cooking the leek
• 200g feta, crumbled
• 2 eggs, lightly beaten
• Pinch of ground nutmeg
• Freshly ground black pepper
• 8 sheets filo pastry
• 100g butter, melted

Method

1. 1.Cook the leek in a little olive oil over medium heat until soft, about 5 minutes. Set aside to cool slightly.
2. 2.Wilt the silverbeet in batches in a hot, dry pan for a minute or two until it collapses down. Tip onto a board, let it cool, then squeeze out as much liquid as you can - silverbeet holds a surprising amount of water and a soggy filling is the main thing that goes wrong here.
3. 3.Chop the squeezed silverbeet and combine in a bowl with the cooked leek, feta, eggs and nutmeg. Season with pepper (the feta usually brings enough salt on its own).
4. 4.Lay a sheet of filo on the bench and brush with melted butter. Cut lengthways into 3 long strips. Place a spoonful of filling at one end of each strip and fold into a triangle, flag-style, all the way along. Brush the outside with a little more butter.
5. 5.Repeat with the remaining filo and filling. Arrange the triangles on a lined baking tray.
6. 6.Bake at 190°C for 20-25 minutes until golden and crisp. Cool for a few minutes before eating; the filling stays hot longer than the pastry suggests.