Silverbeet & Feta Phyllo Bundt

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Recipe's preparation

Silverbeet & Feta Phyllo Bundt

1. Cut stems from silverbeet, then cut them crosswise into 1/4 inch thick pieces. Set aside.
2. Stack leaves of Silverbeet and cut into inch thick slices. Set aside.
3. Thinly slice spring onions, set aside.
4. Add oil, spring onion, salt , pepper and silverbeet stems to Thermomix bowl.
5. Search Cookidoo for Mushroom saute, navigate to section where mushrooms are sauted, change time to 6 minutes, ensure splash guard is on. Turn dial.
6. Exit recipe on cookidoo. Scrape sides of bowl and base of bowl.
7. Add silverbeet leaves (season again) and mix well with bowl contents. Cook 4 minutes/100deg/sp1/REV - use spatula if necessary to push leaves down towards blades.
5. Pour contents into simmering basket over bowl to drain and place in fridge to cool (approx 20 minutes)
6. Place 1 sheet of phyllo on work surface and spread melted butter over it (thin layer of butter).
7. Place another sheet on top of the buttered one and continue as per step 6 until all 10 sheets are buttered and you have a big stack. Cover with a damp teatowel until filling is cooled.
8. Add dill to mixing bowl - 5 sec/sp 5. Scrape bowl.
9. Squeeze excess liquid from cooled filling. Add cooled filling to bowl - 5 sec/sp 5. Srape bowl.
10. Add feta, eggs and season to taste - 5 sec / sp 3.
11. Spread filling onto prepared pasty leaving a 1" gap on all sides.
12. Roll filling up on the long edge.
13. Using remaining melted butter (reheat if necessary), butter all sides of rolled pastry.
14. Grease inside of Bundt tin with butter.
15. Place pastry into bundt tin - seal side up - and join ends together.
16. Place into oven for 40 minutes @ 200 degrees or until golden brown.
17. Remove from oven and allow to cool in bundt tin for 12 minutes before upturning onto cooing rack.
18. Serve