In a roomy mixing bowl mix the flour and salt together.
Add the olive oil and water and bring together to form the dough.
Knead for 5 minutes until the dough is smooth and elastic.
Wrap the dough in cling film/wrap and place in the fridge for 2 hours or overnight.
Make the Filling:
Separate the silverbeet leaves form the stems.
Cut the stems into 3-4 cm (0.8 - 1.2 ") lengths.
Cut the leaves into thirds/quarters.
Bring a pan of water to the boil and blanch the stems for 2 minutes then drain.
Cook the onion in the olive oil until soft – around 5 minutes, then add the crushed garlic and cook for a minute before adding the leaves and blanched stems.
Saute for 5 minutes, until everything is soft and tender.
Season with salt and pepper, then remove to a plate and leave to cool completely.
When ready to bake the pie:
Preheat the oven to 200˚C fan/ 220˚C / 392˚F Convection/ 428˚F
Line a baking sheet with baking parchment.
Cut the dough in half, and shape each half into a ball.
Rollout one ball with a rolling pin into a circle 20-25 cm (7.8 – 9.8”) in diameter. (If the dough has been in the fridge overnight this can take a bit of work).
Squeeze any liquid out of the silverbeet, mix in the fresh oregano and spoon into the missle of the dough circle, leaving 2 cm around the edges.
Top with the grated cheddar and parmesan cheese.
Roll out the other ball of dough to a circle 20-25 cm (7.8 – 9.8”) in diameter.
Brush a little water around the edges of the pastry around the filling, then top with the second piece of dough.
Press the edges to seal and crimp – wither with fingers or with a fork to seal.
With a sharp knife, cut 2-3 slits in the top to let out steam.
Brush with a little olive oil then place into the preheated oven and cook for 25 minutes until golden.
If you want to add some meat to the pie, fry 25g chopped pancetta with the onion.Cheese: I have used more budget friendly cheddar cheese instead of some of the parmesan, however if you want to use all parmesan cheese then that would work!Spinach Pie: You can use the same amount of English spinach if you don't have silverbeet.