Eat more widely y rotating the types of Greens you eat tO capture the different valuable nutritional qualities each provides.
750g ( 1 ½ pounds) silver beat (Swiss chard)
¼ cup (60ml) olive oil
1 medium leek (350g), sliced thinly
3 cloves garlic, crushed
1 tablespoon tablespoon white spelt plain flour (all-purpose) flour
1 cup(250ml) vegetable stock
2 medium zucchini (240g), cut into 10cm (1/2-inch) slices
200g (6 ½ ounces) broccolini, cut into 5cm(2-inch) lengths
1 cup (120g) frozen baby peas
6 sheets fillo pastry vegan and gluten free
2 teaspoon black sesame seeds
2 teaspoon white sesame seeds
1.Preheat the oven to 220°C/425°F.
2.Trim ends of silver beet stems: chop stems coarsely shred leaves.
3.Heat 2 tablespoons of the oil in a 26 cm (10 ¼ inch) (base measurement) frying pan over medium heat, cook leek and silver beet, stirring occasionally, for 7 minuets or until softened. Add garlic; cook stirring, for 1 minuets or until fragrant. Add flour; stir until combined. Gradually stir in stock; bring to the boil, simmer, uncovered for 2 minutes or until liquid has thickened slightly.
4.Pour boiling water over shredded silver beet in a large heatproof bowl; stand for 1 minuets, drain. Refresh in another bowl of iced water; drain. Squeeze out as much liquid as possible, then stir into leek mixture with zucchini, broccoli And peas. Season to taste cool for 20 minuets.
5. Brush filo sheets with remaining oil. Loosely scrunched sheets over the mixture in the pan; sprinkle with both seeds. Bake for 15 minutes or until pastry is golden. Stand pie for 10 minuets before serving.
Due to allergies I exclude sesame seeds.