Green fridge clean-up pie

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Need to use up a whole bunch of green ingredients in your fridge? This fridge clean-up pie is the answer. Plus it's topped with salted crisps for extra crunch!

Ingredients

For the ricotta custard:
1 cup double-cream plain yoghurt
½ cup Woolworths smooth ricott, plus extra for serving
4 large free-range eggs
60 g flour
100 g mature Cheddar, grated
2 t Dijon mustard
a pinch ground nutmeg
½ lemon, zested
sea salt and freshly ground black pepper, to taste
For pie filling:
200 g Swiss chard, shredded and wilted in a pan
1 T olive oil
4 spring onions or baby leeks, sliced
4 cloves garlic
200 g broccoli, sliced
100 g peas
For pie topping:
3 Woolworths salted crisps, crushed, plus extra for serving
Woolworths paprika-and-linseed dukkah, for serving
extra virgin olive oil, for drizzling

Cooking Instructions

1. To make the ricotta custard, whisk all the ingredients together until smooth.

2. Preheat the oven to 180°C and grease a 20 cm tart case or shallow ovenproof dish. Squeeze any excess water from the chard.

3. Fry the spring onions and garlic in the olive oil for 1 minute, then add the broccoli and cook for 2 minutes. Stir through the chard and peas to heat through.

4. Remove from the heat and spoon into the dish. Spread out evenly and pour over the ricotta custard.

5. Place the crisps on the top to create a crust, then bake for 25–30 minutes, or until puffy, golden and set.

6. Serve warm with ricotta, a sprinkle of dukkah, a drizzle of olive oil and extra chips.

Find more pie recipes here.

Photograph: Myburgh du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson