date:Jul 10, 2014
r until aromatic.
3. Place the silverbeet, ricotta, feta, green shallot mixture and nutmeg in a large bowl. Use your hands to mix until well combined. Season with salt and pepper.
4. Place the pastry on a clean work surface. Cover with a clean dry tea towel and then a damp tea towel (this will help prevent the pastry drying out). Brush a sheet of pastry lightly with a little of the remaining oil. Fold the pastry in half crossways then cut in half crossways.
5. Spread 1 tablespoon of the silve