Catie pie (weedy greens pie)

Winter heralds the arrival of an abundance of leafy green veggies and weeds that are delicious and full of nutrients. Things like chickweed, dandelion, sow thistle, bittercress and wild brassica work well in loads of winter meals, but Catie pie (named after the dear friend who first introduced me to this clever way of cooking weeds) is definitely a favourite.

Catie pie (weedy greens pie). Credit: Hardie Grant Books / Rochelle Eagle

• serves

  2

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 6-7 cups fresh greens (see Note)
• 3-4 mushrooms (cultivated or wild)
• 3-4 garlic cloves
• Olive oil, for frying
• 2 eggs (or equivalent in egg replacement)
• ¼ cup cheese (mozzarella, feta, goat’s cheese, blue, brie, camembert: dealer’s choice), coarsely grated or chopped
• 1 sheet puff pastry
• Milk, water or extra egg, beaten, for glazing

Instructions

1. Preheat the oven to 180°C/350°F.
2. Wash the greens and mushrooms well. Finely chop the garlic, greens and mushrooms.
3. Fry the garlic in a good splash of olive oil over medium heat until golden.
4. Add the tougher veg (brassicas, silverbeet stems, chard stems) to the pan. Stir until wilted.
5. Add the mushrooms and fry for a few minutes.
6. Add the tender greens (mizuna, herbs, weeds). Stir until wilted.
7. Turn off the heat and allow everything to cool slightly.
8. Crack the eggs into the pan and mix well. Season to taste with salt and pepper.
9. Transfer the mix to a pie dish and stir in the cheese. Cover with puff pastry, cut a steam vent in the centre and brush with milk, water or egg.
10. Bake until golden brown (20–25 minutes).

NOTE

• Chickweed, bittercress, dandelion, sow thistle, mizuna, nasturtium, kale, brassicas of all sorts, spring onions, sorrel, rainbow chard, spinach, broccoli stems, cauliflower leaves, onions, dill, zucchini, Asian greens will all work well.
• Because it uses whatever you have on any given day, the pie will never be exactly the same as the last one you made, but this recipe is a good starting point. Adjust it to suit your circumstances and preferences.
• For extra protein and crunch, include some chopped toasted nuts or seeds – chestnuts, almonds, walnuts, pine nuts and sunflower seeds all work well.

This is an edited extract from Everyday Permaculture by Anna Matilda, published by Hardie Grant Explore. Photography by Rochelle Eagle.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.