- 300g ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 500g chard, remove stalks
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ leek, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 finely chopped cloves garlic
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 1 green chilli, deseeded and finely chopped
- 2 slices preserved lemon, pith and flesh removed and finely sliced
- pinch of cumin seeds
- pinch of fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 100g bunch of parsley, chervil or any fresh green herb of your choice, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 300g feta
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 1 whole nutmeg
One of the most useful of spices for both sweet and savoury…
- 270g pack filo pastry
- rapeseed oil, for brushing
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Heat oven to 190C/170C fan/gas 5. Drain the ricotta in a sieve for a few mins to remove the whey. Thoroughly wash the chard, and in a clean tea towel, dry the chard, then finely slice.
Heat the olive oil in a wok over a medium heat, add the leek, onion, garlic, chilli, preserved lemon, cumin and fennel seeds with a big pinch of salt and cook until the leek and onion are softened and fragrant – about 10 mins. Add the chard, herbs and a good squeeze of lemon juice and season, cook for a few mins until the leaves are wilted but not mushy. Allow to cool, and then squeeze the chard in a sieve to remove any excess moisture.
Whisk the eggs in a bowl until a little frothy and mix in the ricotta and feta. Stir in the greens mixture until well combined and grate over some nutmeg.
Remove the filo from the pack. Brush the inside of a 20 x 9cm deep cake tin with a little rapeseed oil, and lay a sheet of filo in it, smoothing over the base and up the sides with your fingers – it should cover the bottom and reach up the sides, overhanging the edge. Brush with more oil to cover the pastry and repeat, laying another sheet to make sure the base is completely covered. Gradually build up the layers, brushing with plenty of oil between sheets, adjusting the positioning of the sheets to get even coverage until the tin is fully lined.
Fill the tin with the cheese and greens mixture and cover with the filo, brushing with oil between layers and on the top. Add herbs between the layers for a pretty touch. Crumple the filo in the middle of the pie for an extra crispy ruffled texture and scatter with a few more fennel seeds. Bake for 50 mins until golden and the filling is set. Allow to settle for at least 20 mins before removing from the tin. Cool completely and chill in the fridge until ready to serve.