Silverbeet (Swiss Chard) and Mushroom Pie
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The first time I pulled this out of the oven, a bunch of teenagers were coming out of our neighbour’s house.
“Ohhh, can you smell that?! That smells good! “ I heard them say as they walked past. It’s always gratifying when you can hear the neighbours (especially teenagers!) enjoying the smell of your cooking.
What is even more gratifying is that my children eat this meal. My kids can be as picky as the next, especially my three-year-old who is well and truly going through ‘that stage’. So despite this dish not being a quick meal to prepare, I feel it’s a winner when the kids clean their plate.
(Fast forward a decade and my own teenage kids – where did the time go? – asked if we can make this more often!)
One way to get more for your effort with preparation is to freeze half of it for later. To reheat, warm in the oven at 180°C without thawing to prevent the pastry going soggy.
Silverbeet is just about the only vegetable I can grow successfully, and this dish is great for using up the harvest. By using home-grown silverbeet, this dish is extremely frugal.
Alternatively, when in season, silverbeet is extremely cheap to buy- I got two bunches at our local farmers market for $6 (2024 prices) compared to $6 a bunch each from Colesworth.
A twist on the classic spanakopita, I add sliced mushrooms for extra oomph.
Occasionally, I add some toasted pine nuts, but they are a bit of a treat.
For a different, but delicious flavour variation, add a teaspoon of Baharat – a middle eastern spice mix. We got ours from Gewurzhaus, but you can also make your own.
Silverbeet and Mushroom Pie
Silverbeet and mushroom pie is a tasty way to enjoy one of the easiest vegetables to cook.
Ingredients
- 1 kg spinach or silverbeet (a couple of bunches)
- a handful or two of mushrooms, sliced
- 6 spring onions chopped
- 2 cloves of garlic, crushed
- 125g of feta cheese crumbled
- 1/2 cup of Parmesan cheese, grated
- 5 eggs lightly beaten
- 1/2 tsp. nutmeg
- 16 sheets of filo pastry, thawed
- olive oil
- egg, milk or olive oil for brushing the top
- poppy seeds or sesame seeds
Instructions
- Preheat oven to 210°C/415°F and grease a baking dish.
- Wash spinach. Cook still wet over low heat until just wilted. Cool and squeeze out excess moisture then finely chop.
- Sauté mushrooms, onion and garlic in a little oil over medium heat until soft.
- Mix together spinach, onion and mushroom mixture, cheeses, eggs, nutmeg and season to taste.
- Lay pastry in the baking dish letting the edges hang over the sides of the dish, brush lightly with oil and lay another pastry sheet over. Repeat with about 7 layers of pastry.
- Spread the filling over the pastry layers and fold in edges
- Place remaining pastry on top of the filling brushing with oil between each sheet. (My dish is small enough that I fold the sheets in half for the top, brushing with oil between each fold.)
- Brush the top with egg or oil or milk, sprinkle with poppy or sesame seeds and bake for around 30 – 40 minutes or until golden on top.
- Serve warm with bread and salad. Serves 6 – 8
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 353Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 222mgSodium: 604mgCarbohydrates: 20gFiber: 6gSugar: 5gProtein: 21g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.