YIAYIA’S SPINACH & FETTA PIES
PREP + COOK TIME 1 HOUR 45 MINUTES MAKES 6
1.5kg silverbeet
350g green curly kale
2 tablespoons olive oil
400g Greek fetta, crumbled
10 green onions, chopped finely
½ cup finely chopped fresh dill
¾ cup finely chopped fresh flat-leaf parsley
2 teaspoons finely grated lemon rind
¼ cup (60ml) lemon juice
3 eggs, beaten lightly
80g butter, melted
2 x 375g packets fresh fillo pastry
2 teaspoons sesame seeds
Bu hikaye The Australian Women's Weekly Food dergisinin Issue 53 2019 sayısından alınmıştır.
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Bu hikaye The Australian Women's Weekly Food dergisinin Issue 53 2019 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Giriş Yap
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