In times when we need to be flexible with supplies on hand, here’s a versatile pie to make use of a bunch of fresh greens and any mix of herbs you’d like. If you have some cheese, like feta, or goats cheese add about 100g to the mixture.  If you have some left over bread, blend to create some crumbs. This will be the base and form a crunchy topping. 

serves 4 – 6 

1 bunch spinach, or rainbow chard, or silverbeet

1 teaspoon sea salt

1/3 cup extra virgin olive oil

1 onion, finely chopped

3 eggs

1 cup Greek style yoghurt, plus extra to serve 

black pepper

¼ cup chopped mint leaves, chopped

¼ cup chopped dill leaves

¼ cup chopped flat-leaf parsley leaves

1 cup fresh breadcrumbs 

Pre-heat the oven to 180°C (160°C fan-forced).

Wash the spinach or silverbeet leaves.  Drain well and dry in a salad spinner or shake in a clean tea towel to absorb the excess water.

Finely chop the leaves and if using spinach chop the stems too.  If using silverbeet, reserve the stems for another use. Sprinkle the salt over the leaves and gently massage for 30 seconds. This softens the leaves.  Set aside. 

Meanwhile, heat 2 tablespoons of the oil in a frying pan over a medium heat. Add the onion and cook for 10 minutes until softened and lightly golden.  Remove from heat.

Whisk the eggs and yoghurt together in a large bowl.  Season with a grinding of black pepper.  Add the onion, chopped leaves and herbs and combine well.

Brush a 20cm round pie dish with some of the remaining oil. Sprinkle over two thirds of the breadcrumbs, evenly coating the dish and pressing into place. Spoon the mixture into the dish and spread out evenly. Sprinkle over the remaining breadcrumbs and drizzle with any remaining oil.

Bake for 40 minutes, until breadcrumbs are golden and the pie feels firm when gently pressed.  Leave to rest for 15 minutes before cutting. Serve warm or at room temperature. Cut into wedges accompanied with extra yoghurt if desired.