5 broccolini stems, finely chopped
2 tbsp olive oil
3 spring onions, finely sliced
1 bunch silverbeet or spinach, washed, dried and roughly chopped
1 zucchini, grated
150 g bag of kale and spinach leaves
200 g ricotta cheese
1/4 cup parsley, finely chopped
1 tbsp mint, finely chopped
1 tbsp dill, finely chopped
1/3 cup Parmesan or Pecorino cheese, grated
salt and pepper to season
1 packet Antoniou Fillo Pastry
250 ml olive oil OR 250 g butter, melted
For this recipe, we used a pie tin measuring 28 cm in diameter.
Use up your greens
This recipe is flexible and can take whatever greens you have in your fridge – get creative and resourceful.
Prepare the broccolini by blanching it in some boiling water for 3 minutes until tender. Strain and place broccolini in a large mixing bowl.
Heat the olive oil in a pan over a medium heat. Add the spring onions and cook for 2 mins. until soft. Add the silverbeet or spinach and stir to combine. Add the zucchini and bag of salad leaves. Allow the mixture to cook and soften for approx. 5 minutes.
Remove from the heat and drain any excess liquid. Place the cooked greens into the bowl along with the broccolini.
Add the ricotta, eggs, herbs and Parmesan cheese to the greens mixture and stir thoroughly to combine. Season the mixture and set aside. Pre-heat your oven to 180 deg C.
To assemble the pie
Layer half the fillo pastry in a medium sized pie pan or baking tray, brushing every sheet with olive oil or butter. Place the greens mixture on top of the layered pastry and fold in any overhanging ends.
Repeat the layering process with the remaining fillo pastry, tucking in the top sheets to tidy up. Brush the top with olive oil or melted butter and bake in a pre-heated moderate oven for around 45 minutes or until golden brown.
Allow the pie to cool for 30 - 40 mins. before slicing and serving.
Recipe, styling and photography by Souvlaki for the Soul.