| Crustless chard and fennel pie |
| olive oil |
| 2 | onions, peeled and chopped |
| 1 bunch | scallions, trimmed and chopped |
| 2 bulbs | fennel, white parts, chopped |
| 4 cloves | garlic, peeled and chopped |
| 700 g | chard, leaves chopped |
| 700 g | spinach, leaves chopped |
| 2 tablespoons | cider vinegar |
| sea salt and freshly ground black pepper |
| 1 bunch | flat-leaf parsley, chopped |
| 1 bunch | dill, chopped |
| 400 g | feta, crumbled |
| 0.5 cup | pine nuts, toasted |
| 100 g | uncooked white rice |
| 4 | eggs |
| 40 ml | milk |
In a large pan, gently fry the onions in the olive oil for 4 minutes. Add the scallions, fennel and garlic, and cook until softened and becoming golden. Gradually add the chard in handfuls, adding more as it cooks down. Add the spinach in the same manner. Then add the cider vinegar and salt and pepper to taste and cook until the excess liquid is gone and the greens are much reduced. Add the parsley and dill, stir for another couple of minutes, then remove from the heat and let cool somewhat.
When the greens mixture has cooled a little, stir through the cheese, pine nuts and rice. Lightly beat the eggs and milk in a small bowl. Add this to the greens and stir through until well combined. Taste for seasoning. Tip the mixture into a lasagne dish or similar and bake at 180 C for about 45 minutes or until the egg is all set (test with a knife). Serve warm or hot.
Serves 8.
23 November 2003
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