Silverbeet, Chicken, Feta and Pinenut Roll

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Recipe's preparation

Preheat over to 180C.

Place onion in TM bowl, chop 3 sec/sp 5. Scrape down bowl.

Add butter, saute 3 mins/120/sp 1

Add half of silverbeet to onion mixture, chop 3 sec/sp 5. Add remaining silverbeet and repeat (chop 3 sec/sp 5)

Cook 2 min/100/sp 1

Once cooked, tip silverbeet mixture into a sieve or colander and press excess moisture out with a rubber spatula (this stops the pastry going soggy).

Place silverbeet mixture in thermoserver to keep warm.

While doing above steps, you can either cook up chicken thighs (approx 4) or chicken breasts (approx 2) in pan on stovetop , then use TM bowl to shred chicken (10 sec/sp 4/reverse sp), or add cold shredded chicken to thermoserver.

Add remaining ingredients (pinenuts, feta, ricotta, parmesan, coriander, nutmeg, lemon zest, salt and pepper, and egg) to thermoserver and mix well with a spatula.

Place a sheet of filo pastry on bench top, and brush with melted butter or spray with oil ... repeat until all 8 sheets are layered and coated with butter or oil.

Form the silverbeet mixture into a sausage shape along the long edge of the pastry, leaving a 3 cm border at the sides.

Turn in the sides of the pastry like an envelope and roll it up gently and loosely to fully enclose the filling, forming a log shape.

Transfer filo log to a baking tray, and brush the outside once more with butter or spray with oil, and bake until golden brown - approximately 40 mins

Let baked filo log rest for 5 minutes before cutting, then slice and serve with a green salad