By Alice Gorman
Category: Main Meals
When Covid-19 hit, I was very worried about my elderly mother, who lives in a tiny country town, and I knew I was the only family member who was free to get to her - if I could safely do this before the borders closed without putting her at risk. I managed to escape across the border in time. Now I found myself cooking with limited ingredients and relying on my mother's little vegetable garden. Neighbors gave us fresh eggs, and there were plenty of lovely Meyer lemons in the tree. The free-form cheese and spinach pie was one of the recipes I came up with. It was a keeper!
1 sheet frozen puff pastry
20 young silverbeet (swiss chard) leaves - substitute English spinach
1/2 onion, finely chopped
1/4 teaspoon dried garlic flakes (substitute 1 clove finely chopped garlic)
2 tablespoons cooking oil
60 g mild fetta cheese, cut into small cubes
1/4 cup grated parmesan cheese
2 tablespoons cream cheese (Philadelphia)
1/2 teaspoon dried dill (substitute fresh)
Grated rind 1/2 lemon
Salt and pepper
Heat oil over medium heat and cook onion, stirring occasionally, until it softens.
Wash the silverbeet leaves and shake/drain to remove most, but not all, of the water.
Cut the leaves into thick strips.
Add the garlic flakes to the saucepan with the onion and stir for a couple of minutes
Add the silverbeet leaves and toss until they wilt. Remove pan from heat and allow to cool a bit.
Turn on oven to 200 degrees celsius
Stir eggs, fetta, parmesan, dill, lemon rind, and seasoning into the silverbeet and onion mix.
Break the cream cheese up into small pieces with a teaspoon and stir into filling.
Lightly grease a shallow pie dish or whatever you have to hand that would work
Lay the pastry sheet in the cooking dish and spread the filling over the base.
Fold over the edges. You can also cut the corners off and use to make decorations on the top.
Brush pastry with a little milk.
Bake in the oven for approximately 25 minutes, until pastry is golden.
Serve hot or cold with finely diced cucumber in yogurt on the side, and a green salad.