750g silverbeet or Swiss chard
250g onions, finely chopped
100g cream cheese, cut into small squares or lightly whisked
150g cheddar cheese, grated
100g mozzarella cheese, grated
6 sprigs thyme, (leaves only)
Salt to taste
Freshly ground pepper
Freshly ground nutmeg
¼ – ½ tsp chilli flakes
1 cup coarse breadcrumbs
Preheat oven to 180 degrees Celsius.
Separate the leaves and stems for the silverbeet. Cut the stems into a dice and blanch them for 3-4 minutes. Chop the leaves evenly and finely. Set aside.
In a large fry pan, melt 30 grams of the butter and fry the onions. Add the silver beet leaves and sauté them until they wilt. Season with salt and pepper. Grate nutmeg liberally and mix in the thyme leaves. Cover and cook for 5 minutes. Remove lid and turn the heat up to maximum and allow some of the water to evaporate.
In a separate fry pan, melt the remaining butter. Throw in the chilli flakes and breadcrumbs. Fry the breadcrumbs for 3-4 minutes on medium to low heat and set aside.
Transfer the silverbeet leaves into a bowl and mix in the cream cheese, mozzarella and cheddar. Transfer this into an oven proof dish. Top with the breadcrumb mixture and bake in the oven for 25-30 minutes. Serves 6 – 8.