Warrigal and Spinach Feta Pie
Warrigal Greens are an indigenous plant that grows along the eastern coast of Australia and works great with Spinach and Feta! Try this pie recipe with just a hint of the indigenous culture.
Ingredients: - 3 tablespoons olive oil
- 1 large onion, chopped - 1 bunch green onions, chopped - 2 cloves garlic, minced - 500g pounds spinach, rinsed and chopped - 500g warrigal green blanched and squeezed - 1/2 cup chopped fresh parsley - 2 eggs, lightly beaten - 1/2 cup ricotta cheese - 1 cup crumbled feta cheese - 8 sheets phyllo dough - 1/4 cup olive oil |
Method:• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch
square baking pan. • Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté onion, green onions and garlic, until soft and lightly browned. Stir in spinach, warrigal greens, and parsley, and continue to sauté until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. • Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. • Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling. • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot. |