Mavis’ Spinach and Fetta Pie

Made with fresh greens and herbs from Mavis’ organic kitchen garden, and Tweed Valley cheeses from a nearby farm, this tasty pie is just the thing for lunch on the verandah, watched over by Mt Warning.

Inroduction

About this Recipe

By: Sheridan Rogers

Made with fresh greens and herbs from Mavis’ organic kitchen garden, and Tweed Valley cheeses from a nearby farm, this tasty pie is just the thing for lunch on the verandah, watched over by Mt Warning.

Ingredients

  • filo pastry 1 packet
  • melted butter for brushing, plus 100g extra
  • fetta 800g, crumbled
  • ricotta 800g
  • organic chard or spinach 800g, washed and finely shredded
  • cream 200ml
  • salt and freshly ground black pepper to taste
  • preserved lemon 2 tablespoons, shredded (or 1 tablespoon lemon zest)
  • eggs 4, lightly beaten
  • fresh mint 2 tablespoons, finely shredded
  • fresh dill 3 tablespoons, chopped
  • flat leaf parsley 1 tablespoons, chopped

Preheat oven to moderate (180degC/160deg fan-forced). Lightly butter a 30cm square x 4cm deep tray. Layer with 6 – 8 sheets of filo, brushing lightly with butter (Mavis’ chef prefers to butter every second or third sheet, not every sheet). Place chard or spinach in a pan with 100g butter, cover with a lid and sweat until softened. Remove and cool. Combine cheeses and remaining ingredients in a mixing bowl.  Fold through spinach, check seasoning and press mixture into pastry base. Top with another 6 – 8 sheets of lightly buttered filo.  Bake in pre-heated oven 50 – 55 minutes.