This was the perfect quick autumn meal the other night – lighter than winter stews and roasts but heavier than a summer salad, it’s filling, tasty, and a great way to use up herbs and greens from the garden or the shop…
I’ve left the recipe below a bit vague on purpose as I think this is a great way to use up odds and ends in your kitchen – vary the greens, the herbs, the cheese, add grated courgette or peas or lemon zest or whatever else you’re feeling inspired to try.
Now I’ve got to get back to what seems like endless but tasty preserving sessions for all the autumn fruit I keep being given! Apples, pears and berries turning into chutneys, wines, and more – it almost makes me excited for winter.
Herb and greens pie
Inspired by Ottolenghi
- One package puff pastry (feel free to make your own, or even use sheets of filo pastry like Ottolenghi does for a lighter, more delicate pie)
- 50g (about 4 tbsp) butter
- 1 large bunch of spinach (or substitute other greens like Swiss chard, kale, etc)
- 1 handful of spicy greens (eg rocket, radish leaves, etc)
- 1 medium onion, finely sliced (or substitute 4 sliced green onions)
- 3 handfuls of mixed fresh herbs (whatever you have to hand, eg basil, coriander, parsley, dill, mint etc)
- 300g grated cheese (I used 200g halloumi and 100g feta – but cheddar or ricotta or whatever else you have to hand would also work)
- seasoning and 2 tsp dried herbs if desired (I added some dried mint and oregano since I didn’t have the fresh kind)
- Preheat oven to 220C.
- Saute the onion in a frying pan with the butter and some seasoning until softened.
- While the onion is frying, blitz the herbs and spicy greens in a food processor or chop finely by hand.
- Add the greens and fry briefly until wilted.
- Pour into a sieve and squeeze out any excess water.
- Return to the pan (but off the heat) and add the rest of the ingredients and mix well.
- Roll out the pastry sheet onto a baking pan and pour the ingredients into the middle. Fold the edges of the pastry up around the filling – it doesn’t matter if it doesn’t completely cover it – the cheese will brown more this way which is also yummy…
- Brush the pastry with a bit of milk to help it brown if desired.
- Bake for 20-30 minutes, until browned and crisp.
- Serve with a side salad or some potatoes to make a more filling meal. Mmmm…
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