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  • New Zealand Listener

    Eggsactly right

    Mar 28, 2021 5 minutes

    We’re big egg fans, and silver-beet is rampant in my garden at the moment, so we’ll be enjoying this filo dish over the long weekend. The trick with filo is to cook it until it’s deep golden in colour, so it doesn’t collapse into a soggy mess after cooking. We love the crisp golden flakes.

    New-season apples are plentiful and now is the time to use them in sweet and savoury dishes. The apple hotcakes are sensational and the galettes easy enough for the kids to put together. Happy Easter from us both.

    This pie has quite a few steps, and although none of them are particularly hard, you need to allow time so you don’t get in a tizz.

    SILVERBEET FILO PIE

    5 small free-range eggs at

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