Greek pasta filo pie

Mix lamb mince, onion and silverbeet together to create the makings of this crunchy Greek filo pie. Preparation Time 20 minutes Cooking Time 65 minutes Ingredients (serves 4) 200g dried penne pasta 150g butter 1 brown onion, halved, thinly sliced 2 garlic cloves, finely chopped 3 teaspoons dried oregano 1 bunch silverbeet, stems thinly sliced, leaves coarsely chopped 500g lamb mince 200g fetta, crumbled 12 sheets filo pastry plain Greek-style yoghurt, to serve Method Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain. Meanwhile, melt 20g butter in a large frying pan over medium-low heat. Add onion and garlic. Cover. Cook, stirring once, for 4 minutes or until onion has softened. Stir in oregano. Cook, uncovered, stirring often, for 4 minutes or until light golden. Transfer to a large bowl. Increase heat to medium. Melt 20g butter in pan. Add silverbeet stems. Cook, stirring often, for 5 minutes or until softened. Add silverbeet leaves. Cook, stirring often, for 5 minutes or until tender. Add to onion mixture. Increase heat to medium-high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Drain off any fat and juices. Preheat oven to 180°C/160°C fan-forced. Add pasta, mince and fetta to silverbeet. Season with salt and pepper. Stir until well combined. Melt remaining butter in a small saucepan over medium heat. Grease a 3 litre-capacity, 4cm-deep, 20cm x 30cm baking dish. Place 1 sheet filo on a flat surface. Brush with butter. Top with 1 sheet filo. Repeat with 6 sheets filo and butter. Line base and side of prepared dish with filo stack. Spoon mince mixture into dish. Layer remaining filo sheets together with butter. Place over filling. Scrunch edges together to seal. Brush top with remaining butter. Bake for 40 minutes or until golden. Set aside 2 portions (see below). Serve with yoghurt. Notes Next day's linch: For lunch, cool completely. Can be eaten hot (reheat in a microwave on high for 1 minute 30 seconds) or cold. From/foodideas