Eggs, Greens and Cheese Pie
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Eggs, Greens and Cheese Pie
Recipe by Magdalena Roze
Ingredients
Squeaky Gate Olive oil
375g filo pastry, thawed
500g mixed greens (spinach, kale, silverbeet leaves), chopped
1 brown onion, finely diced
2-3 garlic cloves, crushed
200g feta
200g ricotta
1/2 teaspoon ground nutmeg
2 tablespoons breadcrumbs
Zest of 1/2 lemon
1/4 cup mint leaves, chopped
1/4 cup parsley, chopped
1/4 cup dill, chopped
Salt and pepper
11 eggs (or a dozen, depending on the size of the eggs)
2 tablespoons sesame seeds
Lemon wedges, to serve
METHOD
Preheat the oven to 180°C and grease a 28 cm round dish or cast-iron pan with olive oil.
Cover filo sheets with a damp tea towel.
In a large pot, cook greens with lid on until wilted. Drain, cool, squeeze out excess water, and roughly chop.
Sauté onion in olive oil until soft and golden, then cool.
Combine greens, onion, garlic, ricotta, nutmeg, lemon zest, herbs, and crumbled feta in a bowl. Add beaten eggs and breadcrumbs; mix gently.
Layer filo sheets on overlapped baking paper, brushing each layer with olive oil as you go, rotating sheets to form a large square. Transfer filo into pan, pressing in gently.
Spread filling evenly. Crack 9–10 eggs over the top, keeping yolks intact and spaced out. Trim excess filo, fold edges in, drizzle with olive oil, sprinkle sesame seeds.
Bake for 45 minutes until golden. If browning too fast, reduce heat to 160°C. Cool 10 minutes before serving with lemon wedges.
Tip: To center one yolk, make a small divot in the filling before adding eggs.
