My daughter made the super greens pie from Lucy Tweed’s fab new cookbook Every Night of the Week and I just knew I had to share the recipe with you all. My 17-year-old son ate the greens. He loved the greens. He DEVOURED the greens.
I don’t think he’s eaten anything green since I managed to get three spoons of broccoli soup into him at age five.
So this super greens pie is a big deal. Huge.
It’s actually one of many recipes in Lucy’s book that we’ll be making on the regular. It’s just packed with the yummiest food. Even better, you’ve got Lucy’s hilarious voice in your ear while you cook.
Have you met Lucy via her Instagram feed? She’s the best! Rush over their immediately if you haven’t discovered her yet. She gets it. She’s an instant bestie.
And head here to buy her book for an introductory 25% off at Booktopia. Mostly because it’s one you’ll pull again and again from the shelf. But also because Lucy’s been serving up fab food for nothing for years and she deserves to make a buck or two via this utterly gorgeous cookbook.
Super greens pie
From Every Night of the Week by Lucy Tweed
An aggressive level of greens at the start of the week is a good way to dictate how the rest will play out. This is an absolute beauty. It occasionally flares up virally… in a good way… on my Insta feed, because once you learn it you’ll make it often. You’ll adapt it and make it your own. It will become a staple.
Makes 8 serves
Takes 25 mins
Bakes 40 mins
1 bunch rainbow chard, leaves removed and torn, stalks chopped into 1 cm (½ inch) pieces
6 garlic cloves, chopped
1 onion, chopped
2 teaspoons ghee (olive oil is fine)
1 bunch kale, chopped into 4 cm (1½ inch) pieces
250 g (9 oz) frozen spinach, thawed, drained
sea salt and freshly ground black pepper
500 g (1 lb 2 oz) fresh ricotta
2 eggs, lightly beaten (reserve 1 teaspoon for the egg wash)
handful of dill, chopped
handful of flat-leaf parsley leaves, chopped
handful of mint leaves, chopped
grated zest and juice of 1 lemon
250 g (9 oz) haloumi, grated
1 tablespoon dried oregano
1 rectangular sheet (or 2 squares) good-quality shortcrust pastry
1 rectangular sheet (or 2 squares) good-quality puff pastry
1 tablespoon black and white sesame seeds
Preheat the oven to 180°C (350°F).
In a large frying pan over medium heat, fry the chard stalks, garlic and onion in the ghee for 10 minutes.
Turn the heat to high, add the chard and kale leaves and fry for a further 5 minutes.
Add the spinach and season, then remove from the heat and allow to cool.
In a large bowl, combine the ricotta, beaten egg (except the teaspoon you’ve remembered to keep back), dill, parsley, mint, lemon zest and juice, haloumi and dried oregano. Stir in the chard mixture.
On a large (50 cm x 30 cm/20 inch x 12 inch) baking tray lined with baking paper, place one rectangular sheet of shortcrust pastry, or overlap two square sheets and seal at the centre.
Spoon the ricotta and chard mixture on top.
Top with the sheet of puff pastry, crimp the edges to seal completely and score using long diagonal slashes.
Whisk together the reserved egg and 1 tablespoon of water to make an egg wash. Brush over the pastry and sprinkle with sesame seeds.
Bake for 40 minutes until golden and puffed.
Lemon wedges and, while it defies tradition, this pie coexists very well with sriracha and kewpie mayonnaise.
Images and text from Every Night of the Week by Lucy Tweed; photography by Lucy Tweed. Murdoch Books RRP $35.00.