The combination of nutritious greens with gooey,
cheesy curd wrapped in papery filo pastry may not be new, but
it is utterly delicious.
Photo by Gregor Richardson.
Olive oil for cooking and greasing
1 onion, finely sliced
2 garlic cloves, peeled and crushed
250g spinach leaves
1 tsp dill leaves (optional)
250g fresh curds or ricotta
50g grated parmesan cheese
½ tsp freshly grated nutmeg
4-6 sheets filo pastry (each roughly 38cm x 30cm)
Heat a little oil in a large pan and gently cook the onion
and garlic for 10 minutes without colouring. Add the spinach
and cook for 3-5 minutes, stirring. Tip into a sieve and
press to remove as much excess liquid as possible.
Beat the egg with the curd and nutmeg and season; add the
curds and parmesan along with the spinach and onion. Season
lightly with salt but add plenty of freshly ground pepper.
Heat the oven to 200degC/180degC fan.
Grease a 20cm loose-based cake tin with a little oil.
Line the cake tin with the filo sheets, drizzling a little
oil over the filo to help stick the layers together and to
assist with the crispy texture. Lay the excess pastry over
the edge of the tin and spoon the cheese and spinach mixture
into the tin. Bring the pastry up and over the top of the
pie. Brush generously with oil.
Bake for 25-30 minutes until golden brown and crisp. Serve
warm or cold.
• Alison Lambert, chef at the Otago Farmers Market,
will be demonstrating this recipe at the market on Saturday