Any greens pie

This is made possible by BBC Foods!

Ingredients

• 6 tbsp olive oil
• 1 onion, finely chopped
• 200g/7oz green vegetables, such as leek, celery, green pepper, etc. roughly chopped (see tips below)
• 500g/1lb 2oz leafy greens, stalks removed and shredded (see tips below) (kale, spinach, chard etc)
• 60g/2¼oz soft herbs (any or a mixture of coriander, dill, parsley, mint, or celery leaves), chopped
• 200g/7oz cheese (a mixture of feta, halloumi, cheddar, ricotta, cream cheese, or goats’ cheese – most semi-hard cheeses will work), grated if necessary
• 1 unwaxed lemon, zest only
• 2 free-range eggs, beaten
• 250g/9oz filo pastry
• salt and freshly ground black pepper

Method

Before starting this recipe, make sure to preheat the oven to  200C/180C Fan/Gas 6.

1. Warm 2 tablespoons of olive oil in a large frying pan over medium heat. Add the onion and fry gently for 5 minutes

2. . Add the green vegetables and cook gently for 10 minutes, stirring frequently.

3. Add the leafy greens, starting with the toughest. You may need to add them a handful at a time to fit in your pan.

4. Tougher greens will need to cook for around 15 minutes until tender, but baby spinach, rocket, and salad leaves will wilt in about 5 minutes. When everything is tender but still bright.

5. Squeeze the greens in a sieve to get rid of any liquid. Add to a large bowl and mix in the herbs, cheese, and lemon zest. When everything is combined, season to taste, then stir in the eggs.

6. Brush the bottom of a 23cm square baking dish with some of the remaining olive oil.

7. Take the filo pastry from the packet and keep it under a damp tea towel so it doesn’t dry out and become brittle.

8. Working with one sheet at a time, brush the filo all over with a light coating of olive oil. Lay one sheet in the baking dish.

   1. Then lay the second oiled sheet is perpendicular to the first. Lay the third sheet in the dish, crossing the second.

   2. Now fill this base with the vegetables and wrap the overhanging ends over the top.

9. Brush the remaining filo sheets with oil, scrunch each sheet up loosely and place on top of the pie so it is completely covered.

10. Bake in the oven for 40 minutes.

11. Cut into squares and serve with a fresh tomato salad and some crusty bread.

Banner and Image Credit: BBC