- 500 grams sweet potatoes
- 250 grams mushrooms
- 6 large Swiss chard leaves
- 1 onion
- 3 tablespoons cream cheese
- 4 tablespoons Best Foods aioli
- 2 eggs
- pinch of thyme
- pinch of rosemary
- black peppercorn
- 9 sheets filo pastry
Preheat oven to 180°C. Line two baking trays with baking paper. Gather one small bowl, one large bowl and one medium size oven proof dish.
Peel and wash the kumara. Cut the kumara into bite size pieces. Drizzle kumara with olive oil, salt pepper, pinch of thyme and rosemary. Place the kumara into the oven at 180 to bake until soft approximately 30 minutes.
Cut the mushrooms into quarters. Slice the onion finely. Place the onions and mushrooms on a baking tray. Drizzle olive oil salt and pepper on the mushrooms and onions. Place into the oven to bake for 15-20 minutes.
Remove the silverbeet stalks. Wash the silverbeet and slice finely. Place in the large bowl.
In a small bowl combine eggs, cream cheese and Best Foods Aioli. Set aside.
When the kumara, mushrooms and onions are ready take them out of the oven set aside until slightly cooled (leave the oven on).
While you are waiting for the vegetables to cool down, line the ovenproof dish with filo pastry. Brush the ovenproof dish with oil. Layer six sheets of full pastry in opposite directions each time. Brush each layer with oil. When you have completed this set aside.
In the large bowl combine the egg, cream cheese and Best Foods Aioli mixture with the kumara, mushrooms, onions and silverbeet.
Spoon the mixture carefully into the ovenproof dish lined with filo pastry, compressing the mixture slighting into the dish using the back of a spoon.
Finally scrunch three sheets of filo pastry above the pie and brush with oil.
Reduce oven temperature to 170°C. Place dish into oven and bake for 30 minutes until golden brown.