A wonderful vegetarian feast was enjoyed yesterday at Relish Mama. Our fabulous and passionate, Caroline Gray was behind the wheel teaching insanely good Vegetarian dishes in the style of Ottolenghi. I grew up enjoying a very similar pie that my Mum used to make, although ours was laden more with spinach than Swiss chard. It was super delicious and enjoying a piece of Caroline’s pie last night took me back to my childhood. It was typically a Summer dish at ours and I remember enjoying the pie, perched on a blue stone rock, often in my bathers, pie held in my fingers as we refueled between backyard swims in our much loved Clarke’s rubber blue pool. It was half in-ground – we thought we were pretty damn lucky. …..and we were.
We had a rather indulgent weekend here, celebrating the marriage of my closest girl friend so needless to say, a pie went down a treat and I was grateful for it being such a wonderful flavour packed healthier herb filled one.
Caroline – thank you for such a delicious class and than you to all who came to enjoy their Sunday with us at Relish Mama.
This is a perfect ‘Meatless Monday’ dish for you all.
Have a terrific and delicious week.
Herb Filled Pie
70ml olive oil
1 large onion, peeled and diced
1 bunch Swiss chard, stems and leaves thinly shredded and kept separate
2 sticks celery, thinly sliced
3 spring onions, chopped
Big handful rocket leaves
1 bunch parsley, chopped
1 bunch mint, chopped
Half a bunch dill, chopped
120g ricotta, crumbled
100g mature cheddar, grated
60g fetta, crumbled
Grated zest of 1 lemon
2 free-range eggs
1 tsp. salt
½ tsp. coarsely ground black pepper
½ tsp. caster sugar
250g filo pastry
Heat the oven to 180C/. Heat two tablespoons of oil in a deep skillet and, on medium heat, sauté the onion for eight minutes without browning. Add the chard stems and the celery, cook for four minutes, stirring occasionally, then add the chard leaves, raise the heat and cook, stirring, for four minutes, until wilted. Add the spring onion, rocket and herbs, cook for two minutes and transfer to a colander. Once cool, squeeze out as much liquid as you can, transfer to a bowl and mix in the cheeses, zest, eggs, salt, pepper and sugar.
Lay out a sheet of filo and brush it with olive oil. Cover with another sheet and repeat until you have five layers of filo brushed with oil and covering an area large enough to line the sides and base of a 22cm pie dish, with extra overhanging the edges. Line the dish with filo, fill with the herb mix and fold the excess pastry over the edges of the filling, trimming to create a 2cm border.
Make another five-layer filo piece as before and place on top. Scrunch up the pastry a little to create a wavy, uneven top, and trim the edges so it just covers the filling. Brush with more oil and bake for 40 minutes, until the filo turns golden brown.
Serve warm or at room temperature.
You can learn more about our Vegetarian cooking classes at Relish Mama here.