Broccoli & Cheese Pie

SERVES 8

HANDS-ON TIME 20 MINUTES

COOK TIME 40 MINUTES

Ingredients

1 head of broccoli, florets chopped 1 onion, finely chopped
2 tablespoons olive oil
Zest of 1 lemon
3 tablespoons chopped chives
1⁄2 cup finely grated parmesan
445g good-quality shortcrust pastry
4 cups loosely packed basil leaves
250g frozen spinach, thawed and squeezed
1 cup oregano leaves
500g fresh ricotta, crumbled
5 eggs, lightly beaten (reserve 1 tsp for the egg wash)
Sea salt and freshly ground black pepper

Method

1. Preheat oven to 180°C. Sauté the broccoli and onion in the oil over medium heat for 10 minutes and then remove from the heat. Grate the zest of the lemon over the broccoli mix as it cools.

2. Fold and knead the chives and parmesan into the pastry, bring together into a ball and then wrap in plastic wrap. Set aside to rest.

3. Blitz the basil, spinach and oregano in a food processor until fine. Combine the ricotta and beaten egg (except the teaspoon you’ve remembered to keep back) in a large bowl and fold through the blitzed basil mixture. Season with salt and pepper.

4. Roll out the pastry to 40cm round and 5mm thick and place on a pizza tray. Place the broccoli mixture in the middle and top with the herby ricotta, leaving a 7cm pastry band around the edge. Fold the pastry up and over the filling as much as you can, pinching and pleating it to seal.

5. Whisk together the reserved egg and 1 tablespoon of water to make an egg wash. Brush the egg wash over the pastry. Bake for 30–40 minutes, or until the edges are golden and the centre is springy to touch. Serve warm or cold.

NUTRITION (per serve)

1663kJ/398cal. Protein 18.2g. Carbs 30.5g. Sat fat 7.9g. Fibre 6.1g. Sugars 3.8g. Sodium 650mg