Broccoli, kale and spinach kataifi pie
This dish is the perfect combination of iron-rich greens and cheese under a blanket of buttered kataifi pastry, inspired by a Greek favourite – spanakopita.
Ingredients2 tbsp olive oil 1 onion, thinly sliced 3 garlic cloves, very finely crushed 200g kale, tough ribs removed and leaves roughly chopped 200g spinach 250g broccoli, boiled until tender and roughly chopped 4 eggs 60g pine nuts 60g currants, golden raisins or barberries 250g feta cheese 250g ricotta Zest of 2 lemons and juice of 1 Handful of dill, roughly chopped Handful of flat-leaf parsley, roughly chopped Nutmeg, grated 150g sour cream 250g kataifi pastry 60g butter, melted White sesame seeds, for sprinkling Sea salt and black pepper |
MethodStep 1. Preheat the oven to 180°C. Step 2. Heat the olive oil in a large pan over low-medium heat, add the onion and saute for 10 minutes until sweet and caramelised. Add the garlic and fry again until fragrant, then add the kale until softened before adding the spinach. Once the greens are wilted, take off the heat and cool. Step 3. Transfer to a large bowl along with the broccoli and add the eggs, pine nuts, currants, feta, ricotta, lemon zest and juice. Te herbs, nutmeg and sour cream. Season with salt and pepper, mix thoroughly. Step 4. Pull apart the strands of kataifi pastry to loosen and fluff them up. Stir the butter through the kataifi, making sure to coat it well. Step 5. Pour the spinach and ricotta filling into a deep pie dish – preferably a 34cm baking dish – and gently pile the kataifi over the pie filling. Sprinkle over the sesame seeds and bake for 35 to 40 minutes, or until the filling is hot and set, and the kataifi pastry is golden brown.
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This is an edited extract from Comfort and Joy by Ravinder Bhogal, published by Bloomsbury, RRP $52. |
