EGGS, GREENS & CHEESE PIE

RECIPE IN PARTNERSHIP WITH AUSTRALIAN EGGS, MEAL TO REMEMBER CAMPAIGN SERVES 8. PREP 40 MINS. COOK 45 MINS

A sleep-in and morning surf will kick off a perfect Mother’s Day for TV presenter and cookbook author Magdalena Roze. Mum to Archie, 5, and Charlie, 2, Roze can also expect something delicious on the breakfast menu with her partner, chef Darren Robertson, on duty. “Whether it’s breakfast in bed or waking up and making a delicious breakfast together, I’m just happy to be spending it together (and not cleaning up),” she says. “Mother’s Day is special to me because not only do my kids and partner celebrate me, but I get to celebrate my incredible mum.”

INGREDIENTS

• 500g mixed greens (spinach, kale, silverbeet leaves), chopped

• 1 brown onion, finely diced

• 2-3 garlic cloves, crushed

• 200g ricotta

• ½ tsp ground nutmeg

• Zest of ½ lemon

• ¼ cup each of mint, parsley and dill, chopped

• 200g feta, crumbled

• 11 large eggs

• 2 tbsp breadcrumbs

• 375g filo pastry, thawed

• 2 tbsp sesame seeds

• Lemon wedges, to serve

METHOD

1 Preheat oven to 180C. Grease a 28cm round baking dish or pan.

2 Place greens in a large pot on medium, with lid on until they wilt. Drain, squeeze and cool.

3 Add olive oil to a frypan and cook onions. Cool.

4 Add cooled onion, garlic, ricotta, nutmeg, zest, herbs and feta to greens and mix well. Add 2 beaten eggs, stirring to combine, then add breadcrumbs.

5 Overlap 2 sheets of baking paper to make a large square. Drizzle with olive oil, then overlap 4 filo sheets to cover the square. Drizzle with olive oil and repeat to use up all the filo. Drag it over to the centre of your dish and press it in.

6 Add filling and remaining eggs gently, keeping yolks intact. 7 Trim overhanging filo into a circle and fold over the pie. Drizzle with olive oil, scatter with sesame seeds and bake for about 45 minutes or until crunchy and golden brown. Serve with lemon wedges.