How To Make The Tastiest Supergreens Spinach Pie

Optional ingredients:

Lemon wedges and a side of Sriracha and Kewpie mayonnaise – trust us, try it!

Method:

1. Preheat the oven to 180’C (350’F).
2. In a large frying pan over medium heat, fry the chard stalks, garlic and onion in the ghee or olive oil for 10 minutes.
3. Turn the heat to high, add the chard and kale leaves and fry for a further 5 minutes.
4. Add the spinach and season, then remove from the heat and allow to cool.
5. In a large bowl, combine the ricotta, beaten egg (remembering to set some aside for the egg wash later), dill, parsley, mint, lemon zest and juice, halloumi, and dried oregano. Stir in chard mixture. 
6. On a large (50cm x 30cm) baking tray lined with baking paper, place down one rectangular sheet of shortcrust pastry. Spoon the ricotta and chard mix on top. 
7. Top with the sheet of puff pastry, crimp the edges to seal completely and score using long diagonal slashes.
8. Whisk together the reserved egg and 1 tablespoon of water to make an egg wash. Brush over the pastry and sprinkle with sesame seeds.
9. Bake for 40 minutes until golden and puffed. 

To serve, simply place it on your best Joseph Joseph bamboo board with fresh lemon wedges and watch it disappear – all that will be left is a few crumbs to shake off your table linen.

Lucy Tweed is a Sydney-based food and recipe writer, stylist and creator of Every Night Of The Week. For more meal inspiration, check out her new cookbook and follow @everynightoftheweek on Instagram.