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Preparation time: Not listed    Cooking time: Not listed

Recipe overview: This is a great way to use your silverbeet. You can also use different nuts of your choice.

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Ingredients Parsley 1/2 cup Silver beet 700 grams Wholemeal Flour 1/2 cup White Flour 2 cups Butter 125g Iced water 80 ml Pistachio nuts 1/2 cup Grated parmesan 35g Grated cheddar cheese 1/2 cup Ground nutmeg 1/2 tsp Cream 170 ml Eggs 4

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Method of preparation / cooking

Pastry: Rub the butter into the flour until it looks like fine crumbs then add the iced water and mix to a stiff dough. Knead a little and refrigerate for 30 minutes.

Filling: Roll out the pastry and line it into the dish. Shred the silverbeet (don't use the white stems). Steam for 3 minutes then drain well. Remove the excess moisture and pat dry between paper towels. Spread the nuts over the base, then mix the silverbeet with the cheese and spread over the nuts. Beat the eggs and cream together with the nutmeg. Pour over silverbeet mixture. Bake 45-50 minutes at around 150-180 degrees celcius, until set. Serve with a side salad.