SecondBite’s ambassador Courtney Roulston appeared on The Morning Show earlier this week to help raise awareness for our Winter Appeal for one million meals.

The Morning Show hosts Larry Emdur and Kylie Gillies with Courtney Roulston. Credit: Seven

Courtney cooked an amazing Cheese and Greens Pie – perfect for using up any green veggies and pieces of cheese in your fridge, and also reducing food waste. She shares her recipe here.

Courtney’s Cheese & Greens Pie

Serves 6

INGREDIENTS

  • 2 sheets store bought shortcrust pastry, thawed
  • 2 tablespoons extra virgin olive oil
  • 1 brown onion, sliced
  • 3 cloves garlic, finely chopped
  • Sea salt & pepper to taste
  • 300g mixed greens- Silverbeet, Kale, Spinach, Brussels Sprouts, Broccoli
  • 2 green spring onions, sliced
  • ¼ cup dill, chopped
  • 250g fresh ricotta cheese
  • 100g feta cheese, crumbled
  • 50g Parmesan cheese, grated
  • 5 free-range eggs, beaten (reserving 1 Tablespoon for brushing)

METHOD

  1. Pre heat the oven to 190 degrees C.
  2. Heat the oil in a large non-stick frying pan over a medium heat. Add in the onion and cook, stirring for 3 minutes or until softened then stir in the garlic and cook for a further 2 minutes, or until fragrant.
  3. Add in the mixed greens a handful at a time, and once wilted add in another handful until it is all cooked down. Season with a pinch of salt and pepper and remove from the heat and allow to cool.
  4. Meanwhile place the two sheets of pastry on top of each other and using a rolling pin, gently roll the pastry into a rectangle, around 3-4mm thick. Place the pastry onto a lined oven tray.
  5. Stir the dill, spring onion, ricotta, feta, half the Parmesan and eggs through the spinach mixture until well combined.
  6. Place the Spinach mixture into the centre of the pastry, leaving a 6cm boarder.
  7. Fold the outside pastry over the side of the pie to form a boarder. Brush the outside pastry with reserved egg and sprinkle the remaining Parmesan over the top of the pie filling.
  8. Bake in the oven for 30 minutes, or until the pastry is golden and the pie filling is set. Allow to rest for 5 minutes before slicing and serving.

Courtney recommends serving this pie with a simple salad of cucumbers, olives and tomatoes dressed in dill, lemon, salt and olive oil.