The other wild weeds pie
Cucina povera, the best cucina I know.
You're not going to see this on many restaurant menus but you can be assured that it's one of the most satisfying dishes to cook and eat in the cooler months. It's is the kind of of food Alto! Alto!! Bianco was made for - rich pastry, tangy cheese, fresh herbal mustardy greens
Serves: 6 as a light meal
Cook time: 15min prep + 30min rest + 30min oven
500g plain flour
3 tablespoons olive oil
1/2 tsp salt
1kg mixed leaves/wild weeds/silverbeet
handful soft herbs (parsley, dill, sorrel)
zest of half a lemon
100g grated cheddar
150g soft cheese (feta or similar soft curd)
4 cloves garlic pounded in mortar & pestle (or crushed)
For the dough, put the flour in a large bowl, make a well in the centre and add the olive oil, salt and 250 ml water. Mix by hand (or with an electric mixer fitted with the dough hook) until you have a smooth dough. Allow the dough to rest in the refrigerator for about 30 minutes.
While the dough is resting preheat the oven to 200°C, lightly grease a baking tray and prepare the filling,
Put a large pan on low/med heat with 1 tbsp olive oil. Finely chop the onion and add to pan, stirring occaisionally
Wash the leaves and drip dry. Remove all the stems, slice very finely and add to onion. Cut the leaves into small strips, wash and dry the herbs then add all greens (add in stages if required) to pan along with lemon zest, salt and pepper.
Take off the heat to allow to cool slightly.
Divide the dough in half and on a work surface dusted with flour roll both pieces to about the size of your baking tray.
Spread one piece of the dough on the baking tray, prick with a fork all over and bake for 5-7 minutes to seal it.
Take pastry out and cover it with the silverbeet mixture and crumble the cheese over the top. Gently cover with the other piece of dough. Seal the edges and prick the dough all over with a fork.
Bake for about 10 minutes until the dough is firm enough to brush with the garlic and olive oil paste, then bake for another 10min or until golden brown.
Cut the pastry into 10 cm diamond shapes and serve.