Super Greens Pie

An aggressive level of greens at the start of the week is a good way to dictate how the rest will play out. This is an absolute beauty.

1 bunch rainbow chard, leaves torn,

stalks chopped into 1cm pieces

6 garlic cloves, chopped

1 onion, chopped

2 teaspoons ghee or olive oil

1 bunch kale, chopped into 4cm pieces 250g frozen spinach, thawed, drained 500g fresh ricotta

2 eggs, lightly beaten (reserve 1 teaspoon

for the egg wash)

Handful each of dill, mint and flat leaf

parsley, chopped

Grated zest and juice of 1 lemon 250g haloumi, grated

1 tablespoon dried oregano

2 sheets good-quality shortcrust pastry 2 sheets good-quality puff pastry 1 tablespoon black and white sesame seeds Lemon wedges, optional, and while it defies tradition, this pie coexists very well with sriracha and kewpie mayonnaise

Preheat the oven to 180°C. Line a large (50 x 30cm) baking tray with baking paper.

In a large frying pan over medium heat, fry the chard stalks, garlic and onion in the ghee for 10 minutes. Turn the heat to high, add the chard and kale leaves and fry for a further 5 minutes. Add the spinach and season, then remove from the heat and allow to cool.

In a large bowl, combine the ricotta, beaten egg (minus a teaspoon for the wash), dill, mint, parsley, lemon zest and juice, haloumi and dried oregano. Stir in the chard mixture.

Place 2 square sheets of shortcrust pastry on the prepared baking tray and seal at the centre. Spoon the ricotta and chard mixture on top.

Top with the puff pastry, crimp the edges to seal completely and score using long diagonal slashes.

Whisk together the reserved egg and 1 tablespoon of water to make an egg wash. Brush over the pastry and sprinkle with sesame seeds. Bake for 40 minutes until golden and puffed. Serves 8