BRAISED GREENS, FETA & RICOTTA COTTAGE PIE

INGREDIENTS

• 100ml extra virgin olive oil

• 1 each leek and onion, thinly sliced

• 3 long green shallots, thinly sliced

• 1 bunch silverbeet, stems finely chopped, leaves torn

• 1 garlic clove, finely chopped

• 1 tsp caraway seeds

• 50g unsalted butter, chopped plus

100g melted butter, for the mash

• 1 bunch English spinach, washed, finely chopped

• 1 bunch dill & parsley, stem & tips finely chopped, plus extra chopped dill to serve

• Finely grated zest & juice of ½ lemon

• 1 tsp dried mint

• 1 punnet cherry tomatoes, halved

• 1.2kg floury potatoes (such as sebago or Dutch cream), peeled, chopped

• ½ cup (125ml) hot milk

• 200g each feta & ricotta, plus extra feta to serve

• Lemon wedges, to serve

METHOD

1 Heat oil in a large, deep pan over low heat. Add leek, onion, shallot and silverbeet stem, and cook, stirring, for 20 minutes or until leek and onion are very soft. Stir in the garlic and caraway, and cook for 1 minute or until fragrant. Stir through the butter until melted, then add spinach, silverbeet leaves and herbs, and cook, stirring, for 4-5 minutes until greens are wilted. Stir in lemon zest and juice, dried mint and tomato, and season with salt and pepper. Set aside to cool slightly.

2 Place potato in saucepan of cold, salted water and bring to a simmer. Cook for 20-25 minutes until tender.

3 Meanwhile, preheat oven to 200C. Drain potato, then pass through a ricer or mash until smooth. Beat in the hot milk and melted butter and season to taste then fold through half of the feta.

4 Transfer spinach mixture to a 2L pie dish and gently stir through remaining 100g feta plus the ricotta, leaving some big pieces of cheese. Top with the feta mash, using the back of a spoon to spread the mash over the greens. Place pie dish on a baking tray and bake for 45 minutes or until golden. Scatter with extra dill and feta, and serve with lemon wedges.

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