Published : June 23, 2015
Preparation: 40 minutes
Cooking: 45–60 minutes
1 kg silverbeet leaves – remove stalks
1 tsp salt
1 cup chopped onion
250g crumbled fetta cheese
¼ cup olive oil
¼ chopped parsley
¼ chopped oregano
3 eggs beaten
filo pastry
parmesan cheese
Jessica Brainard is a Curator at the Western Australian...
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