We love the filo pie for a spring brunch. The freshly chopped leaves and herbs add a hint of the warmer months to come; they also add a lovely flavour and lightness to the creaminess of the fetta and ricotta. The filo pie is a leaner, healthier take on brunch. Top with a soft poached egg to not make it quite so Zen!

Wood roasted filo pie with poached free-range egg

1/2 bunch of silverbeet
1 bunch of spinach
1/2 bunch of chicory
200g fresh ricotta cheese
100g Greek fetta
2 brown onion, diced
2 Australian garlic cloves
50g toasted pine nuts
1 dill, finely chopped
200ml clarified butter
1 packet of filo pastry

Remove all stems from silverbeet and spinach and roughly chop (wash well). Dice onion and garlic, sauté in 50ml of Greek olive oil on low heat for 5 minutes. Add silverbeet and spinach and cover with a lid. Cook until the greens have wilted and then season. Remove from pot and cool in the refrigerator.

Combine chopped pine nuts, dill, ricotta and fetta. Add cooled spinach and onion mix. Season well.

Lay out three sheets of filo pastry, brushing each sheet with clarified butter. Place spinach mix along the seam of the pastry and role to for form a long cylinder. Gently twist to form a circle.

Apply a good coat of clarified butter. Bake in oven for 16 minutes at 180 degrees celsius. Serve with a poached egg and a drizzle of extra virgin olive oil.

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