Silverbeet, Rainbow Chard & Feta Cuddle-Pie

We love it when our customers post their favourite recipes using seasonal produce.  Alison Harvey's kids devour this pie so we know it's a winner! 
Thank you for sharing this recipe with us Alison.

Ingredients

For the Filling (this is enough filling to make 2 pies)

• 750g chopped silverbeet or chard, blanched and well-drained
• 125g creamed cheese
• 60g grated Barambah cheddar
• 250g Barambah feta cheese, crumbled
• Bunch of dill, finely chopped - optional (we have added this)
• Freshly-ground black pepper

For the Crust

• 2 squares of good quality puff pastry for each pie
• egg, beaten

1. Preheat oven to 180 degrees C
2. Lay one puff pastry sheet in an oiled baking dish
3. Top with filling, leaving a 2cm border
4. Brush edges with egg
5. Lay on the top pastry sheet and crimp the edges with a fork
6. Brush the top sheet with the egg
7. Bake for approx 20 mins