INGREDIENTS/UTENSILS:
One pack of puff pastry sheets
Bunch of silverbeet
1 brown onion
2 cloves garlic
2 sticks celery
1 carrot
1 slice streaky bacon
3 tbsp olive oil
half a block of Philadelphia cheese
1 tbsp mayonnaise
1/2 tsp salt
METHOD:
Dice the onion quite roughly, shred the bacon finely. Peel the carrot, then use the peeler to shave thin slices lengthways, set aside. Cut the celery into 5mm thick slices. Remove the stems from the silverbeet and cut into 5mm slices. Roughly tear the leaves across into 2cm wide strips. Peel and crush the garlic.
Now begin sauteeing the onion and bacon in a suitable saucepan with the olive oil and salt. When the onion appears glassy, add the garlic, silverbeet stems, and carrot and sautee for the same amount of time again. Add the silverbeet leaves, toss several times to mix the ingredients, switch off the heat and put a lid on the pot. Leave to wilt.
Cut your pastry sheets into two triangles each, (You'll need about ten or twelve triangles, so about five or six sheets.)
Crumble the philly cheese and toss it among the vegetables, which should still be quite warm, and then also toss the mayonnaise through.
Place a dollop into each triangle and fold to make a parcel, place the parcels on a baking sheet lined with baking paper and bake in a preheated oven at 210C for 30 minutes.
SERVING:
Best served hot but also good as a cold finger food snack.
NOTES:
It's a variant of Spanakopita, and it's delicious.
ENJOY!
