ITALIAN-STYLE SPINACH TORTE
SERVES 4
This free-form pie is delicious and simple. For a great little side to go with it, cut up some cherry tomatoes and dress with good olive oil and red wine vinegar, then sprinkle with shichimi togarashi.
METHOD
1. First make the pastry. Put the flour, butter and salt into a food2. Meanwhile, put the olive oil, garlic and chilli flakes into a large heavy-based saucepan. Place over medium heat and stir occasionally until the oil is infused with the garlic and chilli and the garlic has just turned golden, about 5 minutes.3. Add the onions and gently sweat for 10 minutes until soft and translucent. Now add the silverbeet and spinach in batches, letting them cook until just wilted and stirring every so often to help things along. When all the greens are in the pan and wilted, stir in the raisins and pine nuts. Tip the contents of the pan into a sieve or colander in the sink and squeeze out as much liquid as possible, then transfer to a bowl. Stir in the parmesan and parsley until well combined. Set the filling aside to cool for 10 minutes.4. Preheat the oven to 200°C and lightly oil a 30cm round pizza tray (or a regular baking tray). On a flour-dusted bench, roll out each pastry disc into a 30cm circle. Place the first pastry circle on the tray, then spoon the filling on top, spreading it over the pastry but leaving a 5cm border clear all around the edge. Brush the border with beaten egg, then place the other pastry circle on top and twist the edges together all the way around to seal the torte. Use the tip of a knife to poke half a dozen small slits in the top to allow steam to escape, then brush with beaten egg.5. Bake in the oven for 20–30 minutes or until golden. Remove and leave to rest for 10 minutes before serving.
