About Bellingen Seedsavers

We are a group of like-minded growers of edible and useful heritage plant varieties in the Bellingen area of northeast New South Wales, Australia.

Our climate varies from frost-free coastal areas to inland river valleys and highlands with frosts. Bellingen has an average annual rainfall of 1507ml.

Sunday, 16 April 2017

Spinach/Silverbeet Pie Recipe: Georgie's version of a Stephanie Alexander recipe

Okinawa Spinach
Note: This is a great way to use edible weeds and most greens.

Ingredients to make a pie the size of large pizza tray.


2 cups plain flour (wholemeal if you like)
pinch of salt
1meagre cup of water
4 tbsp olive oil

Method:  Sift flour and salt into large bowl. Add water slowly and oil and mix with hands.  Make a good dough mixture that you can knead.  So all water may not be used as that depends on flour.  Knead it in the bowl or tip onto surface and knead for 10 minutes.  Put in bowl, cover (I put my bowl into plastic bag) and put in frig whilst you do the mixture.  

The mixture

1 good bunch of silverbeet   (or frozen siiverbeet/spinach - I haven’t used this but I know you can)
Add parsley or other greens if you don’t have enough, or for variation
1 onion
4 cloves garlic
1 tsp turmeric
salt, pepper, chili powder if you like

Cut stalks off silverbeet, put aside to fry with onions.  Shred silverbeet by rolling leaves together and cutting finely.  Place in colander and salt generously.  Put weight on top and sit in sink to allow juices to drain out - 15 minutes or so.  Rinse with water and squeeze.

Finely chop onion and garlic and fry gently in olive oil.  Allow onions to fry for 10 min then add finely chopped stalks  and fry another 10 min.  Add tumeric and chili powder to this mixture whilst frying.  

Cheeses - about 3 cups of cheese or more if you like. 
Parmesan - grated
Ricotta or cottage
Feta - cut into pieces

Mix all above ingredients together and add

5 eggs beaten and mix all ingredients together

Making the pie case

Oil pizza tray and drizzle oil on rolling pin or you can use wine bottle

Break the dough into two lots.  One bigger than the other. (2/3 and 1/3)

Roll the larger piece into circle larger than the base of the pizza tray.  This pastry is quite strong when thin.

Place on tray and push to edges….it is flexible.  Allow edges to come up.

Spoon mixture on and flatten it down with hands, getting all air out.

Roll out other dough and place it on top.  Dip fingers in water and smooth edges together.

Use fork and prick holes in top and drizzle olive oil over the top.

Bake in oven of 170 degrees for about 35 minutes.

(Put a tray under the pie as it cooks to catch juices.

Eat hot or cold.

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