Preparation time 20 mins cooking time 30 mins serves 6
I have made a pie, using a 24 cm square dish, with my filling but you could make triangles or a snail. I also take a short cut and combine all ingredients in a food processor. Ricotta is normally used instead of Neuchatel.
Place onion, silver beat, fetta, Neuchâtel, 100 g parmesan, egg, mint, garlic and pepper into a food processor, blitz until combined, set aside.
You need to be quick when working with filo pastry so make sure you have everything ready. Cover the filo with a clean tea towel while waiting to use it.
Grease baking dish with melted butter, brush your 1st sheet of filo with a little more butter and place into dish repeat butter filo process with next 5 sheets of filo. I place them in a criss cross pattern so there is equal over hang.
Place silver beat filling into dish fold over overhanging filo to enclose. Place 4 of the remaining buttered filo on top cut pastry leaving enough to tuck into sides. The final 2 sheets of filo brush with butter, sprinkle with parmesan, again tuck the filo into the sides, brush with butter and score top of pie in a diamond pattern. Bake in a moderate oven until golden approx 30 mins.