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GREEK STYLE FETTA & GREENS PIE

Serves 6

Prep Time 15 minutes

Cooking Time 40 minutes

Recipe by: Good Food Everyday with Gary Mehigan

Greek Style Fetta & Greens Pie

Ingredients

      • 280 gm Baby Spinach, raw
      • 280g Kale, stalks removed 
      • 1 cup cooked Green Lentils (tinned)
      • 1 Onion, peeled finely chopped
      • 2 cloves Garlic finely chopped
      • Fresh Black Pepper
      • 4 tbsp extra virgin Olive Oil
      • 1 cup Mint & Coriander Leaves
      • Pinch dried Aleppo Chilli
      • pepper
      • 2 x 200g packs of Riverina Dairy Greek Style Fetta, crumbled
      • 2 large Eggs
      • 12 Filo sheets

Yemeni Hot sauce

Ingredients

        • 2 bunches Coriander (leaves and stems), chopped. 
        • 4 Green Chillis, or according to taste
        • handful Walnuts – blanched drained dried
        • 2 cloves Garlic, peeled

        • 1 teaspoon Lemon Juice

        • 2 tablespoons Olive Oil

        • 1/2 teaspoon ground Cumin

        • 1/4 teaspoon ground Coriander

        • 1/4 teaspoon ground Cardamom
        • 1 pinch of Sea Salt
        • 2 tbsp water

Greek Style Fetta & Greens Pie with Yemeni Sauce

Step 1.Preheat fan forced oven 200C

Step 2. Bring a large pot of water up to the boil and add a teaspoon of salt. 

Step 3. Blanch the Kale for two minutes, remove into ice water. Drain and squeeze out as much water as you can. Repeat the process for the Spinach and set both aside.

Step 4. Meanwhile, heat a small pot over a low heat and add one tablespoon of Olive Oil. Add the onions, garlic, a few twists of pepper and cook, stirring regularly for 3-4 minutes or until the onions have sweetened and softened. 

Step 5. Add the cooked lentils and combine. Remove from the heat and allow to cool. 

Step 6. Roughly chop the Spinach and Kale and place into a large bowl. Add the Riverina Dairy Greek Style Fetta, Eggs, herbs, a few twists of Pepper and Aleppo Chilli and mix well to combine.

Step 7. Brush a large round baking tray with extra virgin olive oil. Place one sheet of Filo on the bench and lightly brush with a little olive oil. Spread some of the Riverina Dairy Greek Style Fetta and Kale mixture loosely across the filo, place another sheet on top and press down lightly. 

Step 8. Brush with the Olive Oil and then much like a concertina gather the Filo from the bottom edge towards the top creating folds as you go.

Step 9. Roll up the filled pastry in a scroll or snail shape and place into the centre of the pan. Repeat with the remaining Filo and filling, working your way out to the edge of the baking tray. 

Step 10. Brush with Olive Oil, sprinkle with Sesame Seeds and bake until crisp and golden approx. 35 minutes. 

Step11. Remove from the oven and allow to stand for 5 minutes. Cut and serve with the Yemeni hot sauce.

Yemeni Hot Sauce

Method:

  • Place all ingredients, along with 2 tablespoons of water in the Braun Powerblend 9 Jug Blender (JB9042BK)
  • Blend into a coarse paste
  • Add in the lemon juice after blending
  • Store the Yemeni sauce in an airtight container in the fridge for up to a week.
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