Green fridge clean-up pie

Green fridge clean-up pie

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  • 6
  • Easy
  • Carb Conscious Meat-free
  • 20 minutes
  • 35 minutes
  • Neil Ellis Elgin Chardonnay

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!


  • 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. 

PhotographMyburgh du Plessis
ProductionHannah Lewry
Food assistantClaire-Ellen Gooderson

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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