Greens Pie
SERVES 6
INGREDIENTS
1 tblsp extra virgin olive oil 2 leeks, white and light green parts only, finely sliced and washed
3 garlic cloves, finely sliced Sea salt
600g leafy greens, such as cavolo nero, spinach and silverbeet, tough stems removed, leaves washed thoroughly and left damp 150g fresh full-fat ricotta 100ml pure cream
2 eggs, lightly beaten Finely grated zest of 1 lemon
Pinch of freshly grated nutmeg
Black pepper
CHEDDAR SHORTCRUST PASTRY
300g plain flour 100g cheddar cheese, grated
Pinch of sea salt 200g chilled unsalted butter, cut into cubes 60ml (¼ cup) iced water
METHOD
1
To make the pastry, combine the flour, cheese and salt in a bowl. Add the butter and rub into the flour using your fingertips until it resembles coarse breadcrumbs. Drizzle in enough iced water, a tablespoon at a time, to bring the 2 dough together using your hands. Divide the dough in two and flatten into squares. Cover with plastic wrap and 3 refrigerate for at least 30 minutes. Preheat the oven to 180C. Line a baking tray with baking paper. Heat the olive oil in a frying pan over a low heat. Add the leek, garlic and a pinch of salt and sauté for about 10 minutes until soft and translucent. Set aside in 4 a large bowl.
Place the damp greens in a large saucepan and cook for
3-4 minutes over a low heat, stirring occasionally, until just wilted. Set aside to cool, then squeeze any moisture from the greens. Roughly chop 5 and add to the bowl with the leek. Combine the ricotta, cream, most of the egg (leaving a little to make an egg wash for the pastry), lemon zest and nutmeg in a small bowl and mix until smooth. Add to the greens and leek mixture and stir to combine well. Season 6 to taste and set aside. Remove the dough from the fridge and allow to rest at room temperature for 10 minutes. Roll each piece into a 25cm square. Place one piece of pastry on the prepared baking tray and arrange the filling on top, leaving a 1cm border of pastry all the 7 way around.
Whisk 1 tsp water into the remaining egg to make a wash, and brush around the border of pastry. Top with the second piece of dough, trim any excess, then pinch the edges together to seal, marking with your index finger 8 to create a crimped effect. Brush the top of the pie with the remaining egg wash and poke a hole in the centre using a small, sharp knife to allow steam to escape during cooking. Bake for 45-50 minutes, until golden and cooked through. Serve warm or at room temperature.