Cheese, chickpea, broccoli and spinach pie

Name: Spinach, cheese and chickpea pie recipe
Yield: 12
Ingredients: 60ml olive oil; 2 onions, thinly sliced; 4 garlic cloves, sliced; 1 head broccoli, stalk and all, roughly chopped; 2 x 400g cans chickpeas, rinsed, drained; 400g Greek Style Fetta, crumbled (or cottage cheese); 200g cheddar, grated; 40.00 ml ground cumin; 20.00 ml ground coriander; 500g frozen spinach, thawed, squeezed dry; 4 eggs, plus 1 extra egg, whisked; 250.00 ml roughly chopped mixed herbs (we used flat-leaf parsley, dill and mint), plus extra to serve; 4 sheets frozen puff pastry, thawed; Sesame seeds, to sprinkle; Lemon wedges, to serve

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by Tom Walton

Jul 28, 2023

“I’ve given this pie a little Middle Eastern spin with falafel vibes. Making less go further is a big part of affordable, less waste cooking, and I love how far a head of broccoli extends when you finely chop it.” – Tom Walton

1/4 cup (60ml) extra virgin olive oil
2 onions, thinly sliced
4 garlic cloves, sliced
1 head broccoli, stalk and all, roughly chopped
2 x 400g cans chickpeas, rinsed, drained
400g Woolworths Greek Style Fetta, crumbled (or cottage cheese)
200g cheddar, grated
2 tbs ground cumin
1 tbs ground coriander
500g frozen spinach, thawed, squeezed dry
4 eggs, plus 1 extra egg, whisked
1 cup roughly chopped mixed herbs (we used flat-leaf parsley, dill and mint), plus extra to serve
4 sheets frozen puff pastry, thawed
Sesame seeds, to sprinkle
Lemon wedges, to serve

Method

1.

Heat oil in a large frypan over medium-high heat. Add onion, garlic and a pinch of salt flakes and cook, stirring often, for 3 minutes. Add broccoli and chickpeas and cook for a further 5 minutes or until broccoli is slightly softened. Use a potato masher to roughly crush chickpeas and broccoli, then set aside to cool.
2.

Add cheeses, spices, spinach, eggs and herbs. Season and stir until well combined. Preheat oven to 200°C/180°C fan-forced. Place a large baking tray in oven to preheat.
3.

Lightly grease a deep 20cm x 30cm baking dish. Line base and sides with 2 pieces of pastry, cutting and joining as needed. Spoon in filling, then top with remaining pastry. Brush with extra egg and sprinkle with sesame seeds.
4.

Bake on preheated tray for 45-50 minutes until pastry is crisp. Stand for 5 minutes. Scatter over extra herbs and serve with lemon wedges alongside.

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Recipe Notes

You can enclose leftover, cooled portions of this pie in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight, remove wrap and reheat in a 200°C/180°C fan-forced oven for 35-40 minutes until heated through and pastry is crisp. You could also use only half the filling to make a smaller pie, freezing the remaining filling to assemble a second pie in no time on another day.