Weed Pies

Weed Pies

Ingredients

  • 1 quantity of Savoury Potato Pastry
  • 350 g mixed greens (refer to note below)
  • 1 small onion
  • 1 tbs olive oil
  • 150g dry ricotta or feta
  • 30g grated parmesan
  • 2 eggs, beaten
  • 1 tbs dried oregano
  • Salt
  • Freshly ground black pepper
  • 1 egg beaten (for egg wash)

Directions

  1. Rinse the greens and remove any yellow or damaged leaves.
  2. Finely chop the onion and any stems, and then finely slice the leaves, keeping separate
  3. Heat the oil in a pan and add the onion and stems, sauté until soft, then add the leaves and put the lid on the pan and cook until the leaves have all wilted. Set aside to cool. Drain off any liquid.
  4. Preheat oven to 200˚C (Fan forced).
  5. Combine the cooled greens with the cheeses, eggs and oregano, and season with salt and pepper.
  6. Lightly grease the pie tin(s).
  7. Roll out the pastry between two sheets of baking, paper, and line the pie tin(s).
  8. Leave to rest in the fridge for 20 minutes, before filling.
  9. Cover with pastry, make a little hole to allow steam to escape, brush with egg wash and bake 25 minutes, until golden.

Notes

  • For your wild greens, use a combination of dandelion, mustard, chickweed, rocket, wild fennel, beetroot tops, turnip tops, silverbeet or rainbow chard. You could also add some fresh herbs if you want.

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