Please note: all clinics will be closed 29/3/24 - 1/4/24, except Physio services at Stepney, which will be open 8am - 12.30pm on 30/3/24, and Hydrotherapy classes at Welland pool, which will also be open on 30/3/24.

Recipe of the Month

Our Physiotherapy team shares another scrumptious recipe this month.

Give it a try, we’d love to hear your feedback!

Silverbeet/Spinach & Feta Pie


  • Olive oil
  • 1 chopped brown onion
  • 1 tbsp dried oregano
  • Garlic thinly diced
  • Spinach
  • washed, dried & chopped
  • (alternatively use Silverbeet or frozen spinach
  • defrosted, well drained & dried
  • Feta cheese, crumbled
  • approx. 150g
  • 250g tub of Ricotta cheese
  • Filo pastry


Heat oil in a deep, non stick frying pan over medium heat. Add onion, garlic, and oregano and cook, stirring, for 5 8minutes, until softened. Leave to cool.

Add spinach or silverbeet leaves to pan and cook, stirring, for3 minutes or until wilted. Transfer leaves to a colander placed over the sink, set aside to cool slightly, then use clean hands to squeeze out excess moisture from leaves.

Preheat oven to 180C. Combine onion mixture, silverbeet leaves, feta and ricotta in a large bowl. Season with salt and pepper. Lightly spray a 16cm x 26cm baking dish with oil.

Lightly spray 1 filo sheet with oil, place into prepared dish to line base and sides, allowing pastry to overhang edge of dish. Repeat with 3 more filo sheets. Spread silverbeet mixture on top, then fold in overhanging pastry. Lightly spray remaining filo sheets with oil.

Fold in half and place on top of silverbeet mixture. Lightly spray with oil and tuck in edges. Sprinkle top with remaining oregano.

Bake pie for 40 minutes or until pastry is crisp and golden.

⭐️ Serving tip: Serve with lemon wedges. Delicious with a tossed green salad.

Pastry photo by Alpha, CC BY-SA 2.0 via Wikimedia Commons | Quiche photo created by cookie_studio –

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