Thanks to chef and restaurateur George Calombaris for sharing his secrets to making an easy and tasty greens pie.
1 brown onion, finely sliced
3 tbsp. extra virgin olive oil
1 tsp. salt
1 garlic clove, sliced
1kg greens (Silver beet, chickory, rocket, chard, spinach, kale etc. Wash well and remove hard stalks.)
½ bunch dill, shredded
100g ricotta, crumbled
300g feta, crumbled
Pinch of ground nutmeg
1 pack hand rolled filo pastry
200ml clarified butter
Salt, to taste
1. Pre-heat oven 180 C.
2. Over a medium heat sauté the onion with olive oil and salt until tender.
3. Add the garlic and cook for 30 seconds, then add the greens and cook until soft. If using different varieties of greens add the harder greens first before adding the softer ones to ensure even cooking. Once soft, spread out onto a flat tray to cool quickly.
4. Once cool, squeeze out as much of the excess moisture as possible. This is important, otherwise it will make the pastry soggy. Place into a bowl along with the shredded dill, ricotta, feta and nutmeg and combine evenly. Season to taste with salt. 5. Lay a sheet of pastry onto the bench. Mix the olive oil and clarified butter together. Lightly brush over pastry.
6. Cut each pastry sheet into 4 pieces.
7. Place mixture in a line along the widest edge (¾ of the way across) and roll into a loose sausage shape.
8. Coil up to look like a snail, tucking ends under.
9. Brush with clarified butter and bake for 15 to 20 min until golden brown.
10.Place onto wire rack to cool slightly before serving.
About George Calombaris
Restaurateur and author, George Calombaris is one of Australia’s top chefs. His highly influential style of cuisine has earned him many accolades and much respect from culinary aficionados in Australia and around the globe. From his Melbourne flagship venue The Press Club, contemporary Greek street-food at Gazi, to taverna style dining at Hellenic Republic, George has brought his take on Greek cuisine to Melbourne, and soon to come Sydney.