WINTER GREENS PIE

This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.

READY IN

60-65 min

COOKING TIME

45-50 min

PREP TIME

15 min

SERVES

4-6 people as a starter

ingredients

4 tbsp Brindisa Arbequina olive oil

IN STOCK

400g chard

200g cavolo nero

1 medium onion (150g)

½ an orange (juice and zest)

1 tsp cinnamon

40g fresh herbs (parsley, dill, and mint)

1 tbsp orange blossom honey

IN STOCK

Nutmeg for grating

50g pine nuts, lightly toasted

3 medium eggs

200g Mahón cheese

IN STOCK

1 packet filo pastry (7 sheets)

Flor de sal or any salt

IN STOCK

Pepper

Method:

Separate the leaves from the stalks of the cavolo nero and chard. Finely chop the stalks and shred the leaves.
Finely chop the onion.
Heat 2 tbsp of olive oil in a pan and sauté the chopped stalks and onion for a few minutes. Add the orange juice, reduce the heat to medium, and cook for around 20 minutes until the stalks soften.
Add the shredded leaves, cinnamon, orange zest, salt, and pepper. Stir until the leaves reduce in size by half. Remove from heat, add the orange blossom honey, and set aside to cool.
Whisk the eggs with a pinch of salt and stir in most of the shredded Mahón cheese (reserve about 20g for later). Mix the greens and 40g of toasted pine nuts into the egg and cheese mixture until well combined.
Preheat the oven to 180°C.
Brush a 23cm springform tin with olive oil. Brush each sheet of filo pastry with oil and layer them in the tin, turning the tin so the pastry covers the sides and base.
Add the filling to the tin and sprinkle the reserved cheese and pine nuts on top. Fold the overhanging pastry edges over the filling, scrunching them to form an edge.
Bake for 25-30 minutes at 180°C, or until the filo is golden. If the pastry browns too quickly, cover lightly with parchment paper.
Let the pie rest for 5-10 minutes before serving to allow the filling to set.

Notes:

To avoid a soggy bottom, drain the greens thoroughly. You can blanch the cavolo nero first and then the chard, drain, and squeeze out excess water before chopping. Alternatively, drain the mixture in a fine sieve after cooking.
If you'd like a firmer filling, try using 2 eggs instead of 3.