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Beet Pie
Serves 6

1 bunch silverbeet (washed, leaves stripped and cut into small strips
1 onion (finely chopped)
Grating of nutmeg
250g cottage or ricotta cheese
50g fetta cheese
2 eggs
3 Tbsp pine nuts (lightly roasted,
in a frying pan for 2 minutes)
1/2 tsp black pepper
4-5 filo pastry sheets
Olive oil, for brushing
1 Tbsp sesame seeds

In a large bowl, put the spinach, onion, cheeses, nutmeg and eggs
together and mix. Finally, add a few pine nuts and black pepper.
To assemble, place the filo sheets on a damp towel to prevent them
from drying out and brush a little oil across the sheet to keep it
from becoming glued to the next one. Sprinkle some pepper over the
sheet to keep them separated. Turn the sheet over to rest on the
one underneath. Continue this process until they're all done. Spread
the mixture along one end of the sheet. Fold over the ends and roll
it away from yourself until it finishes on the seam. Brush with a
little more oil and sprinkle with some sesame seeds. Place into
the oven at 190C for about 40-45 minutes.

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