JULIA’S SPINACH & HERB PIE

JULIA’S SPINACH & HERB PIE

INGREDIENTS:

– 2 silverbeet bunches

– 1 brown onion

– 5 garlic cloves

– 3/4 cup of pinenuts

– 3 flat mushrooms

– 2 handfuls of fresh mint

– 4 handfuls of fresh basil 

– Juice of 1 lemon

– Olive oil!

– 6-8 sheets of filo pastry 

INGREDIENTS:

– 2 silverbeet bunches

– 1 brown onion

– 5 garlic cloves

– 3/4 cup of pinenuts

– 3 flat mushrooms

– 2 handfuls of fresh mint

– 4 handfuls of fresh basil 

– Juice of 1 lemon

– Olive oil!

– 6-8 sheets of filo pastry 

 

PROCEDURE:
  1. Take out your filo pastry if it has been in the freezer so it defrosts. Pop the pinenuts into a large pot on low heat until lightly browned. Set aside.
2. Finely chop the onion and garlic. Add the onion into your pot with a decent splash of olive oil. Simmer until well cooked and add garlic.

3. Slice the mushrooms into mid-sized pieces and add to onion and garlic. Add a pinch of salt and pepper and stir through. 

4. Add in basil, mint and pinenuts. Stir on a low heat until you can smell all of the aromas of the herbs.
5. Rinse your bunches of silverbeet, dry thoroughly and roughly chop. Add to your mix and stir through so that it is well combined. Add more oil, salt or pepper to taste.
6. Squeeze in your lemon and let simmer for 10-15 minutes. Remove any excess liquid with a cup – you want the mixture to be fairly dry with a small amount of the juices left.
7. Pre-heat your oven to 200 degrees. Grease and line your tin (springform tins are ideal, but any round tin will be suitable) with olive oil.
8. Assemble your filo pastry base over the tin by placing the sheets over each other so that all of the base and sides are well covered. Brush a small amount of olive oil between each sheet.
9. Pour in your silverbeet mix and fold pastry over the top so that it is well covered. Add an extra sheet on top if need be and very gently pat down.
10. Place the pie into the oven and bake for 35-40 minutes until crisp and golden.
11. Let pie stand for 10 minutes before carefully releasing from the tin.
PROCEDURE:
  1. Take out your filo pastry if it has been in the freezer so it defrosts. Pop the pinenuts into a large pot on low heat until lightly browned. Set aside.
2. Finely chop the onion and garlic. Add the onion into your pot with a decent splash of olive oil. Simmer until well cooked and add garlic.

3. Slice the mushrooms into mid-sized pieces and add to onion and garlic. Add a pinch of salt and pepper and stir through. 

4. Add in basil, mint and pinenuts. Stir on a low heat until you can smell all of the aromas of the herbs.
5. Rinse your bunches of silverbeet, dry thoroughly and roughly chop. Add to your mix and stir through so that it is well combined. Add more oil, salt or pepper to taste.
6. Squeeze in your lemon and let simmer for 10-15 minutes. Remove any excess liquid with a cup – you want the mixture to be fairly dry with a small amount of the juices left.
7. Pre-heat your oven to 200 degrees. Grease and line your tin (springform tins are ideal, but any round tin will be suitable) with olive oil.
8. Assemble your filo pastry base over the tin by placing the sheets over each other so that all of the base and sides are well covered. Brush a small amount of olive oil between each sheet.
9. Pour in your silverbeet mix and fold pastry over the top so that it is well covered. Add an extra sheet on top if need be and very gently pat down.
10. Place the pie into the oven and bake for 35-40 minutes until crisp and golden.
11. Let pie stand for 10 minutes before carefully releasing from the tin.
Serve up! Perfect with a tahini dressing, roast potatoes or a fresh romaine salad.

Find Julia

Serve up! Perfect with a tahini dressing, roast potatoes or a fresh romaine salad

Find Julia

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