Wild greens pie

250 grams silverbeet

250 grams mixed wild greens – eg mallow, nettle, sour sob, fennel fronds, amaranth

1 red onion, finely diced

3 garlic cloves, finely grated

2 eggs, whisked

180 gm block b.d. farm feta, crumbled

1/4 cup parmesan, grated

1/2 cup bread crumbs

1/2 teaspoon allspice

1 lemon, rind and juice

bunch of dill, finely chopped

6 sheets filo

oil for filo

Pre heat oven to 180C.

Cook greens in boiling water until wilted. Remove from water and squeeze out the water from the greens. Chop up them up and put into a large mixing bowl.

Cook onion and garlic over medium heat until soft. Then add it to the chopped greens.

Add eggs, feta, parmesan, bread crumbs, all spice, dill, lemon to bowl and mix well with hands.

Line a pie dish with filo, brush with oil, then add another sheet but cross it in the other direction, add the sheets in a cross pattern and oil the sheets as you add them. Add the greens mixture to the dish and fold over the filo pastry to enclose the mixture. Then brush top with oil. Stab the pastry a few times to allow for steam to escape while it’s cooking.

Cook for 40 mins or until pastry is well cooked through and is golden brown.

 

Allium triquetrum

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Allium triquetrum, also known as three cornered garlic or three cornered leek is coming through now. All parts of this plant are edible, its leaves, flowers and bulbs. It has a garlicy onion flavour and can be used anywhere you would use things like garlic chives or spring onions. No need to cook it, it can be eaten raw. Careful picking in public places as its a declared weed and will most likely be sprayed. In a few weeks it will be more obvious when its white flowers come through. This was growing along a creek.