This leafy green vegetable is a great source of folate, Vitamin C, Vitamin A, iron and fibre—and makes a seriously tasty pie.
1kg silver beet, stalks trimmed, leaves washed and roughly chopped (Fruit and Veg Supply, Stalls 21-25, H Shed)
200 grams ricotta (The Epicurean, Shop 14-16, Dairy Hall)
200 grams feta (Bill’s Farm, Shop 17-20, Dairy Hall)
½ tsp freshly grated nutmeg (Green Valley Spices, Stalls 36-40, B Shed)
squeeze of fresh lemon juice (Fruit and Veg Supply, Stalls 21-25, H Shed)
¼ cup finely chopped fresh basil (Fruit and Veg Supply, Stalls 21-25, H Shed)
¼ cup finely chopped fresh mint (Fruit and Veg Supply, Stalls 21-25, H Shed)
3 tbsp finely chopped fresh dill (Fruit and Veg Supply, Stalls 21-25, H Shed)
salt flakes, cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
2 eggs, lightly beaten (Farm Fresh Eggs, Stall 43-45, I Shed)
2 sheets puff pastry (Curds and Whey, Shop 12-13, Dairy Hall)
olive oil, for brushing (Pavilion Select Produce, Shop 31-32 Dairy Hall)
Preheat oven to 190°C and brush a 20cm pie dish with oil.
Cook silver beet in boiling, salted water for 5 minutes or until soft. Drain and set aside to cool, then squeeze out any excess water.
In a large bowl, mash together the ricotta and feta, then add the nutmeg, lemon juice and fresh herbs. Season to taste with salt and lots of pepper. Add the eggs and silver beet, and stir well to combine.
Line the prepared pie dish with 1 sheet of puff pastry, and fill with the silver beet mixture. Top the pie with the second sheet of pastry and trim any overhanging edges. Brush the top of the pie with olive oil and prick with a fork to allow steam to be released.
Bake for 30 minutes or until pastry is golden-brown and crispy.