This hearty tart is packed full of green goodness - silverbeet,
spring onion, dill, mint and parsley - and it's just as good at
room temperature as it is warm.
200 gmbasmati rice, rinsed50 mlolive oil2garlic cloves, finely chopped350 gmsilverbeet (about ½ bunch), stalks thinly sliced, leaves coarsely torn8eggs400 gmGreek yoghurt50 gm(1/3 cup) plain flour½ cup eachcoarsely chopped dill, mint and flat-leaf parsley3spring onions, thinly slicedFinelygrated rind and juice of 2 lemons8fillo pastry sheets60 gmbutter, melted100 gmfeta, coarsely crumbled
Place rice in saucepan with cold water to cover by 1.5cm, bring to the simmer, cover and cook until fluffy and water is absorbed (12-15 minutes). Spread over a tray to cool.
Heat oil in a large frying pan over medium-high heat, add garlic and silverbeet stalks, and sauté until stalks are tender (2-3 minutes). Add leaves and stir occasionally until just wilted (1-2 minutes). Season to taste and set aside to cool.
Whisk eggs and yoghurt in a bowl, add flour and whisk until smooth, then season to taste. Add rice, silverbeet, herbs, spring onion, and lemon rind and juice, stir to combine, then adjust seasoning to taste and set aside.
Preheat oven to 180C. Brush a sheet of fillo with butter and place another sheet on top, brush once again with butter, then place them in the base of a 26cm-diameter pie dish or ovenproof frying pan (about 4cm deep), letting sides overhang. Repeat with remaining fillo and butter, working in stacks of 2 and placing each stack at a quarter turn to the previous one. Trim excess with scissors, leaving about 2cm overhanging and brush all over with more butter. Spoon silverbeet mixture in, spreading evenly, scatter feta over, then fold over pastry and brush with butter. Bake until golden and set (40-45 minutes), stand for 15 minutes and serve warm, or serve at room temperature.