Sweet Potato, Greens and Feta Pie

A great way to use all those spring greens that are so abundant right now.

I made this with a mix of all the the bits and pieces that came back from last year’s garden- there was some Swiss chard (silver beet), beet greens, collards and kale. Spinach of course is also great here if you have some.

I love making pies like this this when I don’t have much time but still want to cook something that feels like a complete dish. As good for lunch as it is for dinner, you can pair with some garlicky yogurt (I chopped some fresh tarragon through it too) or a good chili jam or chutney, though it is perfectly good eaten alone.

I made this with some of the slow cooked onions I had in the fridge, they help to add depth of flavour, but you could do without or sub for some leeks cooked slowly in a little butter until soft.

I use my deep enamel baking dish to make this in, but a large cake pan pan (11-12inch/28-30cm) works well too.

Sweet Potato, Greens and Feta Pie