Lucy Tweed is the creator of Every Night of the Week, an Instagram account full of recipes which are dictated by the weekdays, the weather, her children’s hunger, working full-time and the desire to cook good food.
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 250g (9 oz) frozen spinach, thawed, drained sea salt and freshly ground black pepper 500g (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 250g (9 oz) haloumi cheese, 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
Optional ingredients Lemon wedges and, while it defies tradition, this pie coexists very well with sriracha and kewpie mayonnaise.
Method
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.
Super Greens Pie recipe by Lucy Tweed, Every Night of the Week.
Lucy Tweed is the creator of Every Night of the Week, an Instagram account full of recipes which are dictated by the weekdays, the weather, her children’s hunger, working full-time and the desire to cook good food.
Her new cookbook is full of delicious recipes. She shared her Super Greens Pie recipe with us in the ‘Bloom’ edition of ele Magazine.
Lucy Tweed’s Super Greens Pie
Ingredients (serves 8)
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
250g (9 oz) frozen spinach, thawed, drained
sea salt and freshly ground black pepper
500g (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
250g (9 oz) haloumi cheese, 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
Optional ingredients
Lemon wedges and, while it defies tradition, this pie coexists very well with sriracha and kewpie mayonnaise.
Method
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.
Want more? Click here for our recipe for Country Chicken Pies and here for our Cinnamon Scrolls Recipe.
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