Make this vegetarian pie and your body will defs thank you for including all these greens in your diet. Trust us! Plus, we’ll show you the ultimate time hack to get in a workout while you’re cooking.
How To Maximise Your Meal Time Prep
Has your week gotten off to a far more frantic start than you anticipated? Or maybe you’re struggling to find the hours or minutes to fit in some exercise? We’ve got just the solution for you!
READ MORE: Here’s How To Make The Viral TikTok Green Goddess Salad
While your pie bakes, you’ll have 40 minutes to get bendy with our Hatha Yoga Class with yoga and pilates instructor Duduetsang Phele. You’ll just need a yoga mat or big towel, a pillow and a small towel. Easy as pie!
Check out the video below:
READ MORE: 10 Healthy Summer Recipes You Can Make In Under 20 Minutes
Super Greens Pie
This vegetarian pie recipe was created by the amazing food and recipe writer, stylist and Instagram genie, Lucy Tweed. She is the creator of Every Night of the Week, an Instagram account full of recipes for people who don’t like recipes. We feel seen!
And now she has a wildly entertaining and practical cookbook filled with shortcuts and permission to do it your own way. You can get your own copy of Every Night of the Week by Lucy Tweed here. It’s filled with tons of recipes that are just as easy and delicious as the one below.
- 1 Bunch rainbow chard, leaves removed and torn, stalks chopped into 1cm pieces
- 6 Garlic cloves, chopped
- 1 Onion, chopped
- 2 tsp Ghee (olive oil is also fine)
- 1 Bunch kale, chopped into 4cm pieces
- 250g Frozen spinach, thawed, drained
- Sea salt and freshly ground black pepper
- 500g Fresh ricotta
- 2 Eggs, lightly beaten (reserve 1 teaspoon for the egg wash)
- Handful of dill, chopped
- Handful of flat-leaf parsley leaves, chopped
- Handful of mint leaves, chopped
- Grated zest and juice of 1 lemon
- 250g Halloumi, grated
- 1 tsp Dried oregano
- 1 Rectangular sheet (or 2 squares) good quality shortcrust pastry
- 1 Rectangular sheet (or 2 squares) good quality puff pastry
- 1 Tbsp Black and white sesame seeds
- Lemon wedges
- Sriracha and kewpie mayonnaise (yes, we know it defies tradition)
- Preheat the oven to 180°C.
- In a large frying pan over medium heat, fry the chard stalks, garlic and onion in the ghee for 10 minutes.
- Turn the heat to high, add the chard and kale leaves and fry for a further 5 Minutes
- Add the spinach and season with salt and pepper, then remove from the heat and allow to cool.
- In a large bowl, combine the ricotta, beaten egg (except the teaspoon you’ve remembered to keep back), dill, parsley, mint, lemon zest and juice, halloumi and dried oregano. Now stir in the chard mixture.
- On a large (50cm x 30 cm) baking tray lined with baking paper, place one rectangular sheet of shortcrust pastry or overlap two square sheets and seal at the centre.
- Spoon the ricotta and chard mixture on top.
- Top with the sheet of puff pastry, crimp the edges to seal completely and score using long diagonal slashes.
- Whisk together the reserved egg and 1 tablespoon water to make an egg wash. Brush over the pastry and sprinkle with sesame seeds.
- Bake for 40 minutes until golden and puffed, while you do some yoga.