A simple tart to use up excess garden greens, heavy on the fresh herbs and complemented with briny feta.

Recipe: Nicola Galloway

Serves 4

INGREDIENTS

large bunch of greens (about 1kg) — silverbeet, beetroot greens, spinach
handful fresh herbs (oregano, thyme, dill, rosemary)
150g feta
1 egg
cracked pepper
50g butter, melted
2 tablespoons olive oil
8 sheets filo pastry

METHOD

Preheat oven to 190°C.

Wash and roughly chop the greens. Place in a saucepan, cover, and cook over a high heat until wilted. Remove the lid and continue cooking, stirring constantly until excess cooking liquid has evaporated.

Tip into a sieve and press any remaining liquid from the greens. Place into a bowl and add the chopped herbs, feta, egg and a generous grind of cracked pepper.

Combine the melted butter and olive oil in a bowl. Use a pastry brush to grease a shallow roasting dish with the butter mixture.

Unroll the filo pastry and arrange 2 sheets in the dish, brush with the butter, then repeat this layer. Spread the greens mixture evenly over the pastry, leaving a 4cm border. Arrange another 2 sheets of filo on top, brush with butter, and repeat the filo layer.

After a total of 8 sheets of filo has been used, fold up the sides to encase the mixture and drizzle any remaining melted butter over the pie.

Bake for 30 to 35 minutes until the pastry is golden and the inside is cooked. Cut into wedges and serve hot or cold.

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This is an extract from our new special edition In Your Backyard: Living Lightly

In Your Backyard: Living Lightly is filled with practical advice on making small steps to a lighter footprint.