Winter greens pie

Filling:
2 3 cups silverbeet or kale (or stinging nettle) cut into rough 2.5cm pieces, lightly steamed and allowed to dry
90g fetta cheese, crumbled
1/2 cup pine nuts
1/4 cup currants
dash olive oil


Pastry:
1 cup nut flour
1/4 cup flour
1 egg yolk
juice 1/2 lemon
pinch sea salt
80g butter

1. Start by making the pastry: blend together all ingredients in a food processor until smooth. Check for additional salt.

2. Roll out 60cm of baking paper, fold it in half and place the pastry in the middle of both sheets (like a sandwich). Refrigerate until firm.

3. Make the filling by combining all ingredients. Toss well with your hands, add a generous dash of olive oil and season to taste.

4. Rub the bottom of your pie dish with olive oil then pour in the filling.

5. Remove the pastry from the fridge. Keep the baking paper folded in half and roll out the pastry between the sheets of paper using a rolling pin. It should be about 0.5cm thick. Remove the paper from one side of the pastry, then place the pastry on top of the pie. Pull off the paper on the other side and ensure the pastry sits evenly flat atop the filling. Trim the edges around the top.

6. Place pie in a pre-heated oven at 180C and cook for 20 minutes or until lightly brown and crisp on top.