Chard, pre­served lemon & fresh cheese pie

BBC Good Food - - Update -

SERVES 6 PREP 15 mins

COOK 55 mins MORE EF­FORT

300g ri­cotta

500g chard, re­move stalks

2 tbsp olive oil

½ leek, sliced

1 onion, sliced

2 finely chopped cloves gar­lic

1 green chilli, de­seeded and finely chopped

2 slices pre­served lemon, pith and flesh re­moved and finely sliced pinch of cumin seeds pinch of fen­nel seeds

100g bunch of pars­ley, chervil or any fresh green herb of your choice, roughly chopped

1 lemon, juiced

3 eggs

300g Feta

1 whole nut­meg

270g pack filo pas­try rape­seed oil, for brush­ing

1 Heat oven to 190C/170c fan/gas 5. Drain the ri­cotta in a sieve for a few mins to re­move the whey. Thor­oughly wash the chard, and in a clean tea towel, dry the chard, then finely slice.

2 Heat the olive oil in a wok over a medium heat, add the leek, onion, gar­lic, chilli, pre­served lemon, cumin and fen­nel seeds with a big pinch of salt and cook un­til the leek and onion are soft­ened and fra­grant – about 10 mins. Add the chard, herbs and a good squeeze of lemon juice and sea­son, cook for a few mins un­til the leaves are wilted but not mushy. Al­low to cool, and then squeeze the chard in a sieve to re­move any ex­cess mois­ture.

3 Whisk the eggs in a bowl un­til a lit­tle frothy and mix in the ri­cotta and feta. Stir in the greens mix­ture un­til well com­bined and grate over some nut­meg.

4 Re­move the filo from the pack. Brush the in­side of a 20 x 9cm deep cake tin with a lit­tle rape­seed oil, and lay a sheet of filo in it, smooth­ing over the base and up the sides with your fin­gers – it should cover the bot­tom and reach up the sides, over­hang­ing the edge. Brush with more oil to cover the pas­try and re­peat, lay­ing an­other sheet to make sure the base is com­pletely cov­ered. Grad­u­ally build up the lay­ers, brush­ing with plenty of oil be­tween sheets, ad­just­ing the po­si­tion­ing of the sheets to get even cov­er­age un­til the tin is fully lined.

5 Fill the tin with the cheese and greens mix­ture and cover with the filo, brush­ing with oil be­tween lay­ers and on the top. Add herbs be­tween the lay­ers for a pretty touch. Crum­ple the filo in the mid­dle of the pie for an ex­tra crispy ruf­fled tex­ture and scat­ter with a few more fen­nel seeds. Bake for 50 mins un­til golden and the fill­ing is set. Al­low to set­tle for at least 20 mins be­fore re­mov­ing from the tin. Cool com­pletely and chill in the fridge un­til ready to serve.

GOOD TO KNOW cal­cium • fo­late • vit c • iron • 1 of 5-a-day

PER SERV­ING 454 kcals • fat 25g • sat­u­rates 12g • carbs 33g • sug­ars 5g • fi­bre 4g • pro­tein 22g • salt 2.3g

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