Spinach, feta, silver beet and egg pie. Photo / Michael Craig
Spinach, feta, silver beet and egg pie. Photo / Michael Craig
Serves 8
• 200g spinach leaves, trimmed and well washed • 200g silverbeet leaves, trimmed and well washed • 200g crumbled feta • 100g baby tomatoes, halved • 12 eggs • 500g flaky pastry sheets • 1 tbsp butter or oil • Salt and pepper
• Preheat the oven to 190C. Line a greased piedish or baking dish with the pastry. The pie dish I used was 22cm x 30cm.
2. Heat the butter or oil in a pan and just wilt the spinach and silverbeet leaves. Season well.
3. Break 8 eggs into the base of your pastry-lined pie dish. Break the yolks with a fork. Place ⅔ of the wilted leaves on to the eggs and spread around the crumbled feta and the halved tomatoes.
4. Break the remaining 4 eggs over this mix, reserving a little egg. Gently push the mix with a fork to distribute the eggs evenly.
5. Top the pie with the remaining pastry sheets. Prick well with a fork and glaze the top with the egg wash.
6. Place in the middle of the preheated oven and cook for up to an hour, checking the base is cooked before removing from the oven and allowing to cool. It is probably easier to transport the pie in the dish it was baked in. Turn it out and divide into generous slices once you have found your picnic spot.
