Tropical Silverbeet (Chard) Phyllo |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Nice little meal / entree I made to up to use some leftovers that came out really well. The quantities shown make a light meal with salad for two or entrees for four. I measured what I used but you can adjust to taste, for example I was using up the last rasher of bacon I had but two rashers would probably be even better ;-) Ingredients:
1 slice bacon |
100 g silver beet |
100 g pineapple chunks |
4 rambutans |
100 g mozzarella cheese, finely diced |
100 g phyllo pastry |
2 teaspoons olive oil |
Directions:
1. Cook bacon in pan / BBQ / microwave until reasonably crunchy, the crumble or cut it up.
2. Finely chop the silverbeet (using top leafy half only).
3. Finely chop the pineapple and rambutans, drain twice on paper towels so the pastry doesn't go soggy.
4. Combine silverbeet, pineapple, rambutans and bacon in a bowl and mix well.
5. Roll mixture into phyllo pastry to desired size and lightly brush / spray with olive oil.
6. Bake in oven for 30 minutes at 190°C (375°F).
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