Artwork by Annie-Rose
gobble up Annie-Rose's interview here
*
gobble up Annie-Rose's interview here *
ingredients
600–800g mixed leafy greens from the garden! (silverbeet, kale, mustard greens, parsley, mint, beetroot leaves, sprin onions, spinach...ANYTHING THAT YOU GROW GOES)
3 garlic cloves, minced ( as much as you like really!)
1 onion, finely chopped
Zest of 1 lemon and the juice
A couple of handfuls of walnuts or pine nuts
200g feta cheese, crumbled
1 egg
Salt and pepper, to taste
Optional: pinch of chilli flakes
Olive oil (olive oil spray would be handy as well!)
8–10 sheets of filo pastry
A tin to cook it in
method
Preheat oven to 180°C (350°F).
Roast the nuts:
Spread the walnuts or pine nuts on a stovetop pan, and toast in the oven for 5–8 minutes, or until fragrant and golden. Set aside to cool, then roughly chop.
Prep the greens:
Wash your garden greens to get rid of any bugs hiding in the leaves. Roughly chop them up.
Cook the greens:
In a large frying pan, heat a generous splash of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
Add the garlic, lemon zest, and optional chilli flakes, and cook for another minute or so.
Stir in the chopped greens in batches, allowing them to wilt. Cook for 5–10 minutes, stirring occasionally, until the greens are soft and most of the moisture has evaporated.
Remove from heat and let the mixture cool. If needed, press the greens gently with a spoon or tea towel to remove any excess liquid.
Mix the filling:
In a big bowl, combine the wilted greens, cooked onion mix, lemon zest, roasted nuts, crumbled feta, and the egg. Season with salt and pepper to taste.
Assemble the pie:
Lightly oil a baking dish. Lay down a sheet of filo pastry, brushing lightly with olive oil or spraying using the olive oil stray. Repeat with 4–5 layers, overlapping slightly and letting the edges hang over the sides. Spoon in the filling and spread evenly.
Top it off:
Layer another 4–5 sheets of filo over the top, brushing each with olive oil. Fold in the overhanging edges and tuck them neatly.
Bake:
Bake for about 35–40 minutes, or until the top is golden and crisp. Let cool slightly before slicing.
Serve
Serve with tomato relish or a yum tomato based kasundi and some more leafy greens on the side!
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