As it is National Pie week, we’re bringing you seven pie recipes – one for every day of the week – starting with this spring greens pie, perfect for welcoming in the new season and for getting those all-important vegetables into your day!
Ingredients:
200g kale
400g spinach
8 eggs
1 onion, finely chopped
3 garlic cloves, crushed
180g soft cheese
150g garlic and herb goat’s cheese
60g parmesan or similar, grated
31g parsley
31g dill
1 lemon, zest only
2 packs of ready rolled puff pastry (or make your own if you like!)
Olive oil
Grab your eggs from Fluffets and your veg from one of the region’s farmshops. You can pick up cheese from one of these producers.
Method:
Start by pouring boiling water into a large pan. Add the kale and stir until it begins to wilt and then add the half the spinach. Once wilted, stir in the remaining spinach and repeat. Once all wilted, drain in a sieve and leave to cool.
In a smaller pan, bring water to the boil and add four eggs, cooking for around 4 and a half minutes. Drain and run the eggs under cold water until it begins to cool and then fill the pan again with cold water and put the eggs in.
Add a splash of oil to a pan and fry the onion over a medium heat for no more than 8 minutes. Add the garlic and fry for a further 3 minutes. Tip into a mixing bowl and leave to the side.
Once the greens are cooled, squeeze out any excess moisture and then finely chop and add with the onions and garlic. Whisk in the remaining four eggs, add the soft cheese, goats’ cheese, parmesan, herbs and the lemon zest.
Preheat the oven to 200 degrees or gas mark 6.
Roll out the first lot of pastry and use it to line a pie dish. Spoon the filling onto the pastry base. Peel the boiled eggs and nestle each one into the filling. Cover with more filling. Add the second sheet of pastry to the top and seal using your fingers to crimp the edge. Remove any excess.
Decorate the pastry as you like and glaze with either oil, butter or a beaten egg. Put in the oven and bake for 35 minutes.
