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.
![](http://sb2021wip.secondbite.org/wp-content/uploads/2021/06/Courtney-Roulston-on-The-Morning-Show1200-1024x580.jpg)
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
- Pre heat the oven to 190 degrees C.
- 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.
- 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.
- 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.
- Stir the dill, spring onion, ricotta, feta, half the Parmesan and eggs through the spinach mixture until well combined.
- Place the Spinach mixture into the centre of the pastry, leaving a 6cm boarder.
- 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.
- 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.