Cheese, Broccoli and Spinach Pie

Back

Cheese, broccoli and spinach pie

Put The Good Grocer Collection Cottage Cheese to work in this wholesome, vegetarian bake inspired by Middle Eastern falafel flavours. With chickpeas, warming spices and loads of veg, it’s a feel-good, flavour-packed pie that’s perfect for meal prep.

Ingredients

  • 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 The Good Grocer Collection 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.

Recipe by Tom Walton