This free-form pie is delicious and simple. If you can find some warrigal greens and salt bush, you could add them for a real taste of our indigenous vegetables.
FOR THE FILLING
60ml olive oil
100g sliced smoked bacon, finely chopped
3 cloves garlic, thinly sliced
1 tsp mild chilli flakes
3 anchovy fillets, finely chopped
2 red onions, finely sliced
600g silverbeet leaves, finely shredded
600g English spinach leaves, shredded
1 tbsp sultanas, soaked in tea
2 tbsp roasted pine nuts
3 tbsp of grated fresh parmesan cheese
½ bunch parsley, leaves picked and washed
lemon wedges, to serve
FOR THE PASTRY
2 sheets of quality store-bought shortcrust pastry, cut into 2 x 30cm rounds
20ml olive oil, for greasing pizza tray
1 large egg, beaten, for egg wash
1. For the filling, combine the olive oil, bacon, sliced garlic, chilli flakes and anchovy in a heavy-based pot. Place over medium heat and stir occasionally until the garlic has just turned golden, about 5 minutes.
2. Add the onion and gently sweat for 10 minutes until soft and translucent. Add the silverbeet and spinach in batches before adding the sultanas and pine nuts. Cook for 5 minutes until just wilted.
3. Remove from the heat and pour mixture into a sieve or a colander. Squeeze out as much liquid as possible, then transfer to a bowl. Add the parmesan and parsley and stir well to combine. Set aside to cool for 10 minutes.
4. Preheat your oven to 200°C (180°C fan-forced).
5. Place one pastry round on an oiled 30cm pizza tray. Spread the greens mixture over it, leaving about a 5cm gap from the edge to allow for sealing.
6. Brush the edges of the base with egg wash before placing the second 30cm round on top. Pinch down the edges to seal before rolling up the sides to form a crust. Score the top to allow steam to escape before brushing the top with egg wash. Bake in the oven until golden; about 20-30 minutes.
7. Cut the pie into wedges and serve with lemon wedges.It's beautiful with a spicy tomato relish. Alternatively, cut up some cherry tomatoes and dress them with olive oil and a splash of red wine vinegar.
This pie is beautiful with a spicy tomato relish. Alternatively, cut up some cherry tomatoes and dress them with olive oil and a splash of red wine vinegar.