400g Swiss chard or spinach, stalks removed and washed
1 bunch spring onions, including green stalks
1tbs olive oil
2 big cloves garlic, finely minced
250g fresh ricotta
250g full fat smooth cottage cheese
¼ cup chopped chives
¼ cup chopped flatleaf parsley
1½ tsp salt
1 tsp freshly ground coarse black pepper
1 tsp nutmeg
2 extra large eggs
baby tomatoes on the vine
Put the chard or spinach in a thick-bottomed dry saucepan. Cover it with a lid and cook it on medium heat for two to three minutes until it is well wilted. Remove and drain it in a colander. Use the back of a soup ladle to press out as much liquid as possible. Once cool, roughly chop the chard or spinach.
Finely slice the spring onion and fry it in a bit of olive oil until soft. Add the garlic, fry briefly taking care not to burn it, and then add the onion/garlic mix to the chard along with the herbs. Mix the ricotta, cottage cheese, eggs, salt, pepper and nutmeg and add mixture to the spinach. Spray a loose-bottomed pie or cake tin with non-stick cooking spray and line the bottom and sides with a layer of phyllo. Paint the phyllo lightly with olive oil (or melted butter). Line it with another 4 sheets of phyllo, remembering to paint each layer with the oil or butter. Tumble the spinach mix into the middle, spread it out evenly and fold the pastry sides over so the pie is completely covered.
Bake in a pre-heated oven at the temperature indicated on the phyllo packaging until the pastry is golden and the spinach hot and bubbling. Drizzle the vine tomatoes with a splash of olive oil and roast them in a shallow roasting dish for the last 15 minutes of the pie’s baking time. Top the cooked pie with the warm tomatoes and serve. This spinach pie will keep for a day. Simply reheat it at 100 degrees Celsius in your normal oven to keep the pastry crisp.
Recipe courtesy of Melkkos & Merlot.
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