recipe

Kirsten Bacon's cheesy green pie

Prep time: 0:20
Cook time: 0:40
Skill level: Low
Serves: 4

Cheesy green pie by chef Kirsten Bacon.(Supplied: Kirsten Bacon)

Autumn has arrived: the sun is starting to set lower, the cool winds are tickling our skin and the glorious Tasmanian Fagus will soon begin to turn.

This is my super cheesy green pie — a little autumnal delight.

Ingredients

250g lightly cooked greens (use whatever is in the garden: kale, spinach, chard)

30g butter

1 onion

150g grated cheese

½ cup grated good parmesan cheese

¼ teaspoon ground nutmeg

4 eggs, lightly beaten

8 sheets filo pastry

100g butter, melted, plus extra to go between the pastry sheets

Method

1.Wash the greens thoroughly and pat dry. Trim away stems, but don’t throw them away. Slice them very thin and toss them in with the leaves.
2.Place leaves and stems in a large saucepan, with a small amount of olive oil. Cover and simmer for about 3 minutes or until greens are tender.
3.Once cooked, place greens in a sieve to remove excess moisture. (Don’t throw the liquid out, though — freeze it and save it as lush stock for soup another time.)
4.Once strained, chop the greens finely and place in a medium bowl.
5.Heat the butter in a small frying pan, add onions and cook over medium heat for about 3 minutes or until the onions are soft. Add to greens with cheeses, nutmeg and eggs, and stir well.
6.Unfold the pastry from the packet, carefully remove 8 sheets, wrap the pastry, and return it to the packet. Place the 8 sheets flat on the bench and cover with non-stick baking paper or a dry tea towel, then a damp tea towel (this prevents it from drying out). Place one of these sheets separately on the bench, and brush with some of the extra butter. Place another layer on the first sheet, and brush with butter. Repeat layers with two more sheets of pastry and butter.
7.Grease 13cm x 23cm ovenproof dish or baking tray (a slice tray works well). Place the sheets carefully into the dish, and fold the pastry in from the edge of the dish. Spread the green mixture evenly into the dish.
8.Layer the remaining 4 sheets of pastry with some of the remaining butter, and fold the pastry in half. You can lightly moisten the edges of the pastry in the dish with water. Place the folded pastry on top of the spinach mixture and, if necessary, trim edges to fit the dish. Gently fold the edges of the pastry together, and brush the top with butter.
9.Bake in a moderately hot oven for about 40 minutes, or until golden brown.

Note:

If you have any leftover cheese from cheese platters, freeze it, then grate it up for things like this cheesy pie! It's a good way to not waste the cheese and it lends a fabulous flavour hit. But if you are cooking for kids, maybe stick to the cheddar.

Filo pastry is obtainable from grocers and most supermarkets. Some is refrigerated and some frozen. You can use either, but if you use frozen, make sure you take it out of the fridge overnight to thaw properly.