5 broccolini stems, finely chopped
2 tbsp olive oil
3 spring onions, finely sliced
1 bunch silverbeet or spinach, washed,
dried and roughly chopped
1 zucchini, grated
150g bag of kale and spinach leaves
200g ricotta cheese
1/4 cup parsley, finely chopped
1 tbsp mint, finely chopped
1 tbsp dill, finely chopped
1/3 cup Parmesan or
Pecorino cheese, grated
Salt and pepper to season
1 packet Antoniou Fillo Pastry
250ml olive oil or 250g butter, melted
Fight food waste tips
Use up your greens
This recipe is flexible and can take
whatever greens you have in your fridge
– get creative and resourceful.
For this recipe, we used a pie tin
measuring 28cm in diameter.
For this Fillo Pastry recipe, take your fresh Fillo
Pastry out of the fridge at least 2 hours before
use to bring it up to room temperature.
Prepare the broccolini by blanching it in some
boiling water for 3 minutes until tender. Strain
and place broccolini in a large mixing bowl.
Heat the olive oil in a pan over a medium heat.
Add the spring onions and cook for 2 mins until
soft. Add the silverbeet or spinach and stir to
combine. Add the zucchini and bag of salad
leaves. Allow the mixture to cook and soften for
approx 5 minutes.
Remove from the heat and drain any excess
liquid. Place the cooked greens into the bowl
along with the broccolini.
Add the ricotta, eggs, herbs and Parmesan
cheese to the greens mixture and stir thoroughly
to combine. Season the mixture and set aside.
Pre-heat your oven to 180ºC.
To assemble the pie
Layer half the fillo pastry in a medium sized pie
pan or baking tray, brushing every sheet with
olive oil or butter. Place the greens mixture
on top of the layered pastry and fold in any
Repeat the layering process with the remaining
fillo pastry, tucking in the top sheets to tidy up.
Brush the top with olive oil or melted butter and
bake in a pre-heated moderate oven for around
45 minutes or until golden brown.
Allow the pie to cool for 30-40 mins before
slicing and serving