Courtney's greens and cheese pie

Loaded with greens, this cheesy pie recipe is a must-try. It's just the thing for a relaxed lunch or dinner with friends.



Note: + cooling & setting time



  • 2 tbs extra virgin olive oil
  • 1 leek, pale section only, thinly sliced
  • 3 garlic cloves, finely chopped
  • 300g pkt Coles Australian Kale & Baby Spinach
  • 2 sheets Coles Shortcrust Pastry, thawed
  • 5 Coles Australian Free Range Eggs, whisked
  • 2 spring onions, thinly sliced
  • 1/4 cup chopped dill
  • 250g ricotta, crumbled
  • 100g fetta, crumbled
  • 1/2 cup (40g) finely grated parmesan
  • Garden salads, to serve



Preheat oven to 190°C. Line a baking tray with baking paper. Heat the oil in a large non-stick frying pan over medium heat. Add the leek and cook, stirring, for 3 mins or until softened. Add the garlic and cook, stirring, for 1 min or until aromatic.


Add the kale and spinach mix, in batches, stirring until the greens wilt after each addition. Season and set aside to cool.


Meanwhile, place the 1 sheet of pastry on a clean work surface. Top with the remaining sheet. Use a rolling pin to gently roll the pastry stack to a 30cm x 40cm rectangle. Place on the lined tray.


Reserve 1 tbs of the egg. Add the dill, spring onion, ricotta, fetta, half the parmesan and remaining egg to the spinach mixture and stir until well combined. Spoon the mixture into the centre of the pastry and spread over the pastry, leaving a 6cm border. Fold the pastry border up over the egg mixture. Brush the pastry with reserved egg and sprinkle with remaining parmesan.


Bake for 30 mins or until the pastry is golden and filling is set. Set aside for 5 mins to cool slightly before cutting into slices. Serve with the salad.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.