SuperGreens Pie
An aggressive level of greens at the start of the week is a good way to dictate how the rest will play out. THIS IS AN ABSOLUTE BEAUTY.
Serves: 8
Prep time: 25 minutes
Cook time: 55 minutes
INGREDIENTS
1 bunch rainbow chard, leaves removed and torn, stalks chopped into 1cm pieces
6 garlic cloves, chopped
1 onion, chopped
2 teaspoons ghee (olive oil is fine)
1 bunch kale, chopped into 4cm pieces
250g frozen spinach, thawed, drained
sea salt and freshly ground black pepper
500g fresh ricotta
2 eggs, lightly beaten (reserve 1 teaspoon for the egg wash)
handful of dill, chopped
handful of flat-leaf parsley leaves, chopped
handful of mint leaves, chopped
1 lemon, zested and juiced
250g halloumi, grated
1 tablespoon dried oregano
1 rectangular sheet (or 2 squares) good-quality shortcrust pastry
1 rectangular sheet (or 2 squares) good-quality puff pastry
1 tablespoon black and white sesame seeds
Optional extras
lemon wedges and, while it defies tradition, this pie coexists very well with sriracha and Kewpie mayonnaise
METHOD
Preheat the oven to 180C.
In a large frying pan over medium heat, fry the chard stalks, garlic and onion in the ghee for 10 minutes.
Turn the heat to high, add the chard and kale leaves and fry for a further 5 minutes.
Add the spinach and season, then remove from the heat and allow to cool.
In a large bowl, combine the ricotta, beaten egg (except the teaspoon you've remembered to keep back), dill, parsley, mint, lemon zest and juice, halloumi and dried oregano. Stir in the chard mixture.
On a large (50cm x 30cm) baking tray lined with baking paper, place one rectangular sheet of shortcrust pastry, or overlap two square sheets and seal at the centre.
Spoon the ricotta and chard mixture on top.
Top with the sheet of puff pastry, crimp the edges to seal completely and score using long diagonal slashes.
Whisk together the reserved egg and 1 tablespoon of water to make an egg wash. Brush over the pastry and sprinkle with the sesame seeds.
Bake for 40 minutes until golden and puffed.
HINTS
It occasionally flares up virally... in a good way... on my Insta feed, because once you learn it you'll make it often - adapt it, make it your own, swap the greens for whatever the crisper holds. It will become a staple.
Squeeze the thawed spinach properly dry or the pie will weep through its shortcrust base.
Let the greens cool before they meet the ricotta and egg, unless scrambled pie filling is the goal.
NUTRITION (per recipe total, serves 8 - guide only):
Energy: approximately 18000kJ (4310 calories)
Protein: 135g
Fat: 275g
Saturated fat: 145g
Carbohydrates: 210g
Sugars: 15g
Fibre: 20g
Sodium: 4500mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.