Ri­cotta and greens slice

SERVES 8 PREP AND COOK TIME 1 HOUR

Australian Women’s Weekly NZ - - CONTENTS -

1 bunch (450g) kale 2 ta­ble­spoons ex­tra vir­gin olive oil 1 bunch (350g) wa­ter­cress, leaves picked 6 spring onions, thinly sliced 2 ta­ble­spoons finely chopped dill ¼ cup finely chopped curly pars­ley 1½ cups (360g) fresh ri­cotta cheese 4 eggs, lightly whisked 150g feta cheese, crum­bled 10 sheets filo pas­try 100g but­ter, melted 1 ta­ble­spoon poppy seeds 1 Re­move the kale from the stems; dis­card stems. Heat the oil in a large fry­ing pan over medium heat. Add the kale and wa­ter­cress; cover and cook for 3 min­utes or un­til wilted. Trans­fer to a colan­der to drain and cool com­pletely. Press the mix­ture firmly against the colan­der to en­sure all the liq­uid has been re­moved. 2 Com­bine onion, dill, pars­ley, ri­cotta and egg in a large bowl. Add the wilted greens and feta; sea­son with sea salt and freshly ground black pep­per. 3 Pre­heat the oven to 180°C (160°C fan­forced). Grease an 18cm x 26cm slice pan. 4 Brush one sheet of filo lightly with the melted but­ter; place an­other sheet on top. Re­peat brush­ing and lay­er­ing an­other 3 sheets of filo. Lift the filo into the pan. 5 Spoon the kale mix­ture over the filo, smooth the top. 6 Re­peat but­ter­ing and lay­er­ing the re­main­ing 5 pieces of filo and place on top of the pan; tuck edges of filo down the sides to en­close. Brush the top with any re­main­ing but­ter; sprin­kle with the poppy seeds. Bake for 1 hour or un­til browned.

Not suit­able to freeze. Kale mix­ture suit­able to mi­crowave.

Ri­cotta and greens slice

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