I love shopping at our local farmer’s market. I really love it ..
I love how you can buy the biggest bunches of fresh, fresh produce. Often local. Often for less than in the big name supermarkets.
I love carrying it out in my mismatched hessian shopping bags, all overflowing with verdant goodness. I love the downright joy of such variety and quality.
I love that each food tastes like the thing it is!
So, if like me, you long to bring home those bountiful bundles of silverbeet spinach but can’t imagine how you can get that green into your loved ones tummies .. wonder no more, kiddies!
SHELLEY’S SUPER GREEN, SUPER SCRUMMY, SILVERBEET SPINACH PIE
So good that even the “where’s the meat” doubters will be lining up for another helping. Really!
MAKES: 8 big portions PREP TIME: 30 mins COOK TIME: 60 mins
1 pack filo pastry (fresh or defrosted if frozen)
2 large potatoes, peeled/scrubbed & sliced
1 bunch silverbeet spinach, chopped roughly
1 bunch shallots/spring onions, finely chopped
1 bunch flat-leaf parsley, finely chopped
2 red onions, chopped
2 garlic cloves, finely chopped
1/2 teaspoon chilli flakes (optional)
1 tablespoon olive oil
200g feta (herb marinated, if available)
150g parmesan, grated
5 large eggs, lightly beaten
extra oil to glaze top filo layer for browning
Preheat oven to 180 C.
Boil potatoes until al dente. Drain, mash a little and set aside.
Add olive oil to the biggest saucepan you have and heat to medium. Sauté onions and garlic until softened.
Combine all ingredients (except eggs and filo) with the garlic and onion in the big pan. This will sweat it all down slightly but it will still look like a massively over-flowing pot of green .. this is correct 🙂
Line a deep 28cm pie dish with 4-6 sheets of filo. You want the pastry to overhang the edges in a generous manner.
Fill the lined dish with the goodness-it’s-green contents of the big saucepan, pressing it down a little (or a lot!) to make it all fit will be necessary 😉
Gently pour the lightly beaten eggs over the green pie filling once it is in the lined pie dish. You might have to prod the mix a little with a knife for the egg to trickle down on in. Just go slowly or you will decorate your bench top .. trust me ..
Top the middle of the green filling with another panel of 4-6 sheets of filo.
Gather the edges of the bottom layer of filo and rough tuck around the top of the pie. It should look like a rustic ruffled collar.
Brush the top of the filo with a little olive oil so it will brown. Add a few knife slots for steam to escape too. (NB I don’t add oil in between the sheets at all but feel free if that is your pleasure ..)
Bake for 60 mins until top is browned and egg set.
Serve with a crisp salad and a drizzle of balsamic.
Mmmm. Green .. xoxo