Warrigal Greens Pie

This recipe was entered in our “Healthy Local Food Cooking Competition”. You can substitute ingredients to suit what is available in your local area.


Bunch of Warrigal greens (NZ spinach)
Handful of parsley (about ½ cup chopped)
Sprig of mint or dill (optional)
A few silverbeet leaves or chard if available
3 spring onions
200 g ricotta cheese
100g reduced fat feta cheese
2 sheets reduced fat puff pastry
3 eggs
Grated nutmeg (optional)
Sesame seeds (optional)


Preheat oven to 220 ⁰C. Follow packet directions to line an oven proof dish with puff pastry and cook to light golden. (about 12 minutes)
Wash Warrigal greens and put in saucepan and blanch 1 -3 minutes in plenty of boiling water, drain and rinse in cold water.
Chop drained greens, chop parsley and silverbeet if using.
Combine cheeses, eggs, spring onions, nutmeg and chopped greens.
Pile the filling into the cooked case and top with another sheet of puff pastry.
Reduce heat to 190 ⁰ C and bake approx. 40 minutes.
Serve with salad.

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