Let's Cook with Meg and Ted

Greek green vegetable pie

260 ggreen zucchini (about 3), very thinly sliced
200 ggreen beans, trimmed
1 bunchchicory or silverbeet, trimmed and chopped
125 gfeta, crumbled
125 gkefalotiri or parmesan, grated
1/4 cupchopped flat-leaf parsley
2 tablespoonschopped dill
1 tablespoonchopped mint
50 gdry breadcrumbs
6eggs, lightly beaten
1/4 cupsesame seeds, lightly toasted

Combine the zucchini and 1 teaspoon of salt in a colander over a bowl, and stand at room temperature for 30 minutes, then rinse well under cold water and pat dry. Add the beans to a large saucepan of salted boiling water and simmer for a couple of minutes or until tender, then remove using a slotted spoon and refresh under cold water. Add the silverbeet to the remaining water in the pan, bring the water back to the boil, then drain immmediately and refresh under cold water, and drain again. Squeeze it to remove excess moisture, then pat dry and finely chop. Finely chop the beans. Place all the ingredients in a large bowl and mix well. Season with cracked black pepper. Add the eggs and stir until the egg is spread evenly throughout the mixture.

Spoon the mixture into an olive-oil greased, base-lined 24 cm springform pan. Sprinkle some extra sesame seeds over the top of the pie. Bake at 180C for 40-45 minutes or until set and top is golden. Stand in pan for 15 minutes before removing from tin. Cut into wedges and serve warm or at room temperature. This can be made one day ahead and kept in the fridge overnight.

This is an excellent recipe, from Australian Gourmet Traveller, December 2000.

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