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Food

Matthew Evans’ spinach and ricotta pie

Preparation time
30 Minutes
Cooking time
25-30 Minutes
Serves
4-6

INGREDIENTS

4 bunches English Spinach, (or nettles)washed, stalks removed

2 tbsp extra virgin olive oil

1 leek, green part only, washed and

finely sliced

4 tbsp fresh dill, roughly chopped

400g fresh ricotta (or ricotta/feta mix, roughly chopped)

Sea salt and freshly ground black pepper

4 eggs

Lemon wedges, to serve

Yoghurt cream pastry

300g (about 2 1/4 cups) plain flour, chilled

1/2 tsp salt

200g butter, chilled and diced

150g yoghurt, chilled

50ml cream, chilled

METHOD

1. To make the pastry, combine flour and salt in a bowl, rub in butter or using a food processor, process until mixture resembles coarse crumbs. Add yoghurt and cream, stir or pulse until mixture is just combined. Turn out onto a floured surface, knead just until evenly combined. Shape into a disc. Wrap in plastic wrap. Refrigerate for 1–2 hours. Pre-heat oven to 200ºC.

2. For filling, heat a large pan over medium-high heat, add spinach (or nettles), cover with a lid and cook, shaking pan, for 3 minutes or until spinach wilts. Transfer to a colander placed over a bowl and cool slightly. Using your hands, squeeze out excess moisture, then using a clean tea towel, wring out any remaining moisture.

3. Heat oil in a frying pan over medium heat. Add leek and cook, stirring until leek is soft but not coloured. Place into a medium sized bowl with the spinach and dill. Add the crumbled ricotta, season well with salt and pepper. Mix well then stir in the eggs.

4. Roll the pastry to 40cm diameter, and lay over a greased 30cm pie dish lined with baking paper. Place the filling in the middle and spread out a little. Bring the pastry up over the top to form a nice border for the pie, then use a rolling pleat or similar to make a neat looking edge. Brush the top generously with more olive oil (or an egg wash). Bake for a 30-35 minutes or until golden brown. Cool in the pan.

5. Serve slices at room temperature with fresh lemon wedges for squeezing over.

 

Food
Preparation time
30 Minutes
Cooking time
25-30 Minutes
Serves
4-6

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Along with her loving family, Alla Wolf-Tasker transformed a downtrodden country town into a thriving culinary community. Alla Wolf-Tasker’s Lake House story is the stuff of legend and has been told many times. And while the Lake House is recognised around the world as one of this country’s great restaurants, the impact Alla, and the venue, have had on creating a culinary community will be seen as perhaps her greatest legacy. It is a true pleasure speaking with Alla. She’s friendly and knowledgeable, eloquent and assured, and so very passionate about all things food. The reason for our chat is to discuss the release of her latest book, Three Decades On – Lake House and Daylesford. Like everything Alla does, it is beautifully presented with gorgeous lush photography, delicious recipes and engaging editorial that updates the Lake House story. At its heart is a strong sense of community.
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For the full story and recipes from Alla, pickup a copy of Selector from all good newsagents,  subscribe  or look inside your next Wine Selectors delivery.