Feta and Greens Pie

There are two things that live in our freezer at all times: a bag of frozen greens for quick, easy nutrients, and a packet of puff to turn them into something really delicious. This pie is what happens when the two meet. Golden, flaky pastry, a creamy feta filling, and loads of greens, fresh and frozen, so it’s comforting without being heavy.

It’s high on our weekly roster, which is the best endorsement we can give a recipe. Serve it with roast potatoes and a fresh garden salad and you’ve got the kind of meal you’ll come back to again and again.

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4-6
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 sheet Carême Spelt Wholemeal Butter Puff Pastry, defrosted
Olive oil, for cooking
1 onion, chopped
2 cloves garlic, chopped
A mix of fresh greens (spinach, kale, silverbeet), chopped - stalks and leaves kept separate
A handful of frozen peas
300g feta, crumbled
150g ricotta
1 egg yolk
Zest of 1 lemon
A small handful of fresh dill, chopped
Salt and pepper
1 egg, lightly beaten (egg wash)

Method

Preheat the oven to 200°C fan-forced. Line a baking tray with baking paper.
Heat a drizzle of olive oil in a pan. Add the onion and cook over medium heat for 5–7 minutes, until soft. Add the garlic and the silverbeet stalks, then the leaves, and cook until wilted.
Stir through the spinach and the frozen peas, straight from the freezer, no need to thaw and cook for 1–2 minutes to drive off any excess moisture. Set aside to cool slightly.
In a bowl, mix the feta, ricotta, egg yolk, lemon zest, dill, salt and pepper until combined. Fold through the cooled greens.
Slice the pastry sheet in half so you have two rectangles. Spoon the filling onto one half, spreading it evenly and leaving a border around the edge.
Lay the second piece of pastry over the top and press down gently. Crimp all the way around the edges with a fork to seal.
Brush with egg wash and bake for 25–30 minutes, until deeply golden, puffed and crisp.
Let it cool for a few minutes before slicing. Serve with roast potatoes and a garden salad.

Notes

Frozen peas go in straight from the freezer – thawing them just makes them watery. The only thing worth being fussy about here is cooking the moisture out of your greens before they meet the filling. Soggy greens make a soggy base, and a soggy base is the one thing puff can’t forgive.