My silverbeet feta pie.

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. Serve with Lemony white bean salad

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 🙂