I’ve spoken recently about the abundance of greens in my garden at the moment {here}.  So, when I came across this recipe for ‘Wild Weed Pie’ in Stephanie Alexander’s Kitchen Garden Companion, I was excited to find a recipe that used 1kg of greens – that is A LOT of leaves.  I’d forgotten how light and crispy filo pastry is and was glad for the change from the heavier puff pastry which I would usually use for a pie.  The delicate flavour of the pasty allowed for a more earthy, honest pie with a substantially green filling.  Next time, I’ll substitute another head of silver beet in lieu of the fairly bitter chicory which overpowered the overall flavour a touch more than I would have liked.

Click here for the recipe>>>

Wild Weed Pie | brownpaperbelle.comWild Weed Pie | brownpaperbelle.comWild Weed Pie | brownpaperbelle.comWild Weed Pie | brownpaperbelle.comWild Weed Pie | brownpaperbelle.comWild Weed Pie | brownpaperbelle.com

5 Comments on From Garden To Plate: Leafy Greens

  1. cinnamoncottage
    September 25, 2013 10:55 am at 10:55 am (4 years ago)

    Yum I’ve tried to get the children to eat silver beet pie but they didn’t like it 🙁

    Reply
  2. catewestbrook
    October 1, 2013 11:49 pm at 11:49 pm (4 years ago)

    This looks sooo good, I am going have to try it. The pastry looks so light and fluffy.

    Reply

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