Ingredients
This pie uses the best of winter greens that are easy to grow at home, as well as a few optional wild varieties, if you are able to obtain them. I use a small, ceramic pie dish 22cm in diameter and 5cm deep.
Filling:
2 cups silverbeet, kale or stinging nettle, cut into rough 2.5cm pieces, lightly cooked in a steamer and allowed to dry.
90g fetta cheese, crumbled
1/2 cup pine nuts
1/4 cup currants
dash olive oil
Pastry:
1 cup nut flour (use ground nuts such as hazelnut, almond and pecan. You can buy them whole, then grind them to a flour with a food processor.
1/4 cup rice flour
1 egg yolk
juice 1/2 lemon
pinch sea salt
80g butter
Method
1. Start by making the pastry: blend together all ingredients in a food processor until smooth. Check for additional salt.
2. Roll out 60cm of baking paper, fold it in half and place the pastry in the middle of both sheets (like a sandwich). Refrigerate until firm.
3. Make the filling by combining all ingredients. Toss well with your hands, add a generous dash of olive oil and season to taste.
4. Rub the bottom of your pie dish with olive oil then pour in the filling.
5. Remove the pastry from the fridge. Keep the baking paper folded in half and roll out the pastry between the sheets of paper using a rolling pin. It should be about 0.5cm thick. Remove the paper from one side of the pastry, then place the pastry on top of the pie. Pull off the paper on the other side and ensure the pastry sits evenly flat atop the filling. Trim the edges around the top.
6. Place pie in a pre-heated oven at 180C and cook for 20 minutes or until lightly brown and crisp on top.
