When the silverbeet is pumping and the chooks are laying fit to bust this is my go to dinner. It’s super easy, nutritious and uses lots of home-grown produce. You can use any greens in the pie but my favourites are silverbeet, sorrel, fennel tops, parsley and spring onions. Add a block of feta, 8 eggs, salt and pepper and some sort of hot sauce if you wish. The base is my ever faithful pastry that I can convert to sweet or savoury. The best thing about this pastry is you don’t have to pre-cook/bake blind and it is never soggy.
For the pastry; 1 cup spelt flour, 1/4 tsp salt, 1/4 cup cold butter cut into pieces and 3 Tbsp cold water. Add everything except the water Into a food processor and process until it looks like breadcrumbs. Add water quickly through the feed chute while the machine is running and process for a maximum of 20-30 seconds until the dough forms a ball. Gently remove the dough and chill for 1/2 an hour in the fridge to make handling easier. Roll out on a lightly floured surface to cover an oiled deep 23cm pie dish. Prick the base with a fork. Put aside.
Gather your greens. This time I used about 15 large silverbeet leaves (white centre stalks removed), 4 fluffy stalks of fennel (stalks removed), 2 spring onions chopped. I trim and wash the greens, dry in my salad spinner, chop finely and place into a large bowl with the spring onions. In a small bowl break and mix the eggs then add to the greens with salt, pepper and a few squirts of hot sauce. Chop a block of feta into cubes and mix into the egg/greens. Pour into the pastry lined pie dish and bake in a 220C preheated oven. Cook for about 25 minutes. I serve with my homemade plum sauce. Enjoy 🙂