Chef's Recipes

Sweet potato, silverbeet and goat’s feta pies

Australian Gourmet Traveller recipe for sweet potato, silverbeet and goat’s feta pies from Glebe Point Diner in Sydney.

  • Serves 6
  • 45 mins preparation
  • 1 hr 20 mins cooking plus resting, cooling
Sweet potato, silverbeet and goat’s feta pies
Sweet potato, silverbeet and goat’s feta pies

“I can’t stop raving about the sweet potato, silverbeet and feta pies at Glebe Point Diner. Would you be able to publish the recipe?”
Michael Papadakis, Glebe, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At Sydney’s Glebe Point Diner, chef Alex Kearns uses Meredith goat’s feta.


  • 120 ml olive oil
  • 4 onions, thinly sliced
  • 6 thyme sprigs
  • 2 tbsp chardonnay vinegar
  • 2 sweet potatoes (about 480gm each), coarsely chopped
  • 2 fresh bay leaves
  • 2 garlic cloves, finely chopped
  • 1 bunch silverbeet, trimmed, coarsely chopped
  • 150 gm goat’s feta
Cream cheese pastry
  • 400 gm plain flour, sieved (2¾ cup)
  • 170 gm cold unsalted butter, coarsely chopped
  • 140 gm cold cream cheese, coarsely chopped
  • 30 ml white vinegar
  • ¼ tsp baking powder


  • 1
    For cream cheese pastry, pulse ingredients and 30ml iced water in a food processor until coarse crumbs form. Turn onto a work surface and push dough with the heel of your hand to bring together. Shape into a disc, wrap in plastic wrap, refrigerate to rest (1-2 hours).
  • 2
    Meanwhile, heat half the oil in a large saucepan over low-medium heat, add onion and four thyme sprigs and sauté, stirring occasionally, until onion is very tender and light golden (30-45 minutes). Add vinegar and stir until evaporated (30 seconds-1 minute), season to taste and set aside.
  • 3
    Meanwhile, combine sweet potato, bay leaves and remaining thyme sprigs in a large saucepan, cover with cold water, bring to the boil over medium-high heat, then simmer until tender (30-40 minutes). Drain well (discard herbs), then process in a food processor until smooth, season to taste and set aside.
  • 4
    Heat remaining oil in a large saucepan over medium heat, add garlic and sauté until beginning to soften (1-2 minutes), then add silverbeet and 2 tbsp water, cover with a lid and toss occasionally until wilted (1-2 minutes). Drain well, squeeze out excess water, season to taste and spread on a tray to cool to room temperature.
  • 5
    Preheat oven to 190C. Divide pastry into 6 pieces. Working with one piece at a time, roll out on a sheet of baking paper into 3mm-thick rounds. Spread each circle with sweet potato purée, leaving a 1.5cm border. Top with onion mixture, scatter with silverbeet and feta. Brush edges of pastry with eggwash, then fold and pleat to create an open pie. Transfer pies to oven trays lined with baking paper, brush pastry with eggwash and bake, swapping trays halfway through baking, until golden and cooked through (15-25 minutes). Rest for 5 minutes, then serve with a green salad.


This recipe is from the June 2010 issue of .