Once again I did a bit of foraging and sourcing and came up with this humble pie. I have used this pastry many times and it’s perfect for a dairy-free option. I have added bacon to this to add a bit more flavor but this is totally up to you.

Serves 4

Olive oil Pastry

200 g Plain Flour

½ teaspoon Salt

1 ½ Tbsp Extra Virgin Olive Oil

½ cup cold Water

¼ tsp sea salt flakes for top of pie

Filling

200g streaky bacon, sliced thinly

2 cloves garlic, crushed

1 medium onion, sliced thinly

Freshly ground black pepper

2 Tbsp olive oil

600g mixture of spinach, beetroot leaves, silverbeet, kale etc, washed well and any tough leaves removed.

Handful fresh parsley, roughly chopped

75g feta cheese crumbled

75g fresh curds (optional)

½ cup freshly grated parmesan cheese

Salt

2 large eggs, beaten

Method

Begin by making the pastry, whiz flour and salt in a food processor. Drizzle in oil and then water.

Process for about 1 minute until mixture forms a ball.

Transfer to a floured work surface and knead for 2-3 minutes until supple and smooth.

Put into a bowl, cover with a clean cloth and refrigerate for at least 1 hour.

To make the filling; bring a large pot of lightly salted water to the boil and plunge in the greens. Cook for 1 minute then drain and cool. Squeeze out remaining water then roughly chop.

Heat up a large heavy based fry pan with 1 tablespoon oil, add the bacon and cook over moderate heat so that the fat renders down, add the onion and garlic continue to cook for a further 5 minutes, add the greens and toss through bacon fat. Tip all this mixture into a large bowl.

Add all the cheese, plenty of cracked black pepper and taste for salt, adjust if necessary. Blend in the eggs.

Preheat the oven 180C

To Assemble:

Divide the pastry into two and roll one round of pastry about 25cm diameter (size of large dinner plate). Roll second half so that it is a little larger in size about 20cm diameter (this is the top).

Lightly oil a large baking sheet and place the smaller of the two rounds on the tray. Spread the greens mixture generously over the base, leaving 4cm space around the edge of the tray.

Place the second round over the pie and allow the pastry to fall over the mixture.

Seal edges, then fold extra pastry from base to over sealed edges and press together.

Pierce top here and there with a fork and drizzle with 1 tablespoon oil.

Scatter with the sea salt and bake in preheat oven for 30-40 mins or until golden and pastry is cooked.

Remove from oven and cool for at least 10 minutes before cutting.