* Some products are only available on certain days and may impact your next order availability.

* Place orders up until 8am tomorrow

About Express Delivery

Not only are we green and delicious, we aim to be the fastest brussels sprout in the East.  Right now we are trialing express Delivery for Sydney, and will soon be rolling it out further.

Express Delivery is available for set boxes and other items showing the speedy sprout 🥦 icon.  If you only have those items in your cart you are eligible for express delivery, otherwise your first available date will be Regular Delivery.

 

Herb Pie

by Lauren Branson

Local Herb pie at Your Food Collecitve

These days it’s hard to go past any Ottolenghi recipe! This is my take on spanakopita as a pie inspired by Ottolenghi.  

You can really play around with the herbs and greens based on what you have available. For me it’s dill that sits centre stage. If you can’t get fresh dill (it does have a short season) just use dried, however as with everything if you can fresh is best!

Local dill at Your Food Collective

The cheese is something else that you have a fair bit of leeway with, mix it up and see where you get to. For something a little more fancy you could even crumble a bit of blue over the top.

In this version I’ve garnished with dukkah and added preserved lemon to the herb mixture (a must in my kitchen!).

Ingredients

70ml olive oil

1 large onion, peeled and diced

1 bunch silverbeet, stems and leaves thinly shredded and kept separate

150g celery, thinly sliced

50g spring onion, chopped

1 bunch rocket leaves

1 bunch parsley, chopped

30g mint, chopped (optional)

1 bunch dill, chopped

120g ricotta, crumbled

120g labelle, crumbled 

60g feta, crumbled

Grated zest of 1 lemon

2 free-range eggs

⅓ tsp salt

½ tsp coarsely ground black pepper

250gm Philo pastry

2 tbsp dukkah

Method 

This pie comes together pretty quickly.

Heat the oven to 180C. Heat two tablespoons of olive oil in a deep pan, add the onions and sauté until brown. Add the finely chopped silverbeet stems and celery and cook until soft. Now add the silverbeet leaves, spring onion, rocket and herbs, cook until they are all wilted then strain in a colander and leave to cool. Once cool, squeeze out as much liquid as you can, transfer to a bowl and mix in the cheeses, zest, eggs, salt, pepper and sugar.

Below is the pastry detail. If you run out of time or simply forgot to buy filo you can just cook the mixture up like a frittata.

Otherwise continue, filo is always worth the effort!

Lay out a sheet of filo and brush it with olive oil. Cover with another sheet and repeat until you have five layers of filo brushed with oil and covering an area large enough to line the sides and base of a 22cm pie dish, with extra overhanging the edges. Line the dish with filo, fill with the herb mix and fold the excess pastry over the edges of the filling, trimming to create a 2cm border.

Make another five-layer filo piece as before and place on top and trim the edges so it just covers the filling. Brush with more oil, sprinkle with dukkah and bake for 40 minutes, until the filo turns golden brown. Serve warm or at room temperature.

Enjoy and don’t forget to share your creations #YFC&ME

Herb Pie At Your Food Collective

 

Local Lauren Branson
Lauren Branson


Leave a comment

Comments will be approved before showing up.


Also in Your Food

Local Feel-Good Fresh Egg Pasta
Feel-Good Fresh Egg Pasta

by Bronni Page

Making pasta - from scratch! We promise it's not too tricky and can guarantee it will have you (and the planet) feeling soooo good.
Read More
Local Never Dahl with Sambal - Lucy Tweed Recipe!
Never Dahl with Sambal - Lucy Tweed Recipe!

by Bronni Page

Looking for a dahl-ing of a recipe for your week? YFC friend Lucy from Every Night of The Week shares this sanity-saving meal idea. It's suitable for the whole family and fits into the demands of your daily grind, as all Lucy's recipes do!

Read More
Local Mussel stew recipe at Your Food Collective
Mighty Mussel Dinner

by Bronni Page

Fancy flexing your cooking muscles this week? You'll love our one-pot mussel recipe - impressive, simple and a healthy choice for you and the planet.
Read More

Amazingly fresh, local food, direct from producers.

Making Local Easy!  


Your Food Collective - Fresh Food
Absurdly Fresh Food

Picked to order our food is fresher!

Your Food Collective - Its all Local
It’s all Local

On average from 200km of your front door!

Your Food Collective - We're Transparent
We’re Transparent

Producers receive up to 80% of the price you pay.

Your Food Collective - Build a Better Future
Build a Better Future

For you, for producers and for our children.



 

 

 

Your Food Collective
Supermarkets

Buy Directly from Local Farmers

Your Food Collective - Why we're different Your Food Collective - Why we're different

Picked Fresh for Your Order

Your Food Collective - Why we're different
Your Food Collective - Why we're different

Sourced Locally

Your Food Collective - Why we're different
Your Food Collective - Why we're different

Sustainably Farmed

Your Food Collective - Why we're different
Your Food Collective - Why we're different

Producers Receive a Fair Price

Your Food Collective - Why we're different
Your Food Collective - Why we're different

Support Small Scale Farming

Your Food Collective - Why we're different
Your Food Collective - Why we're different

Food Tastes Amazing and Lasts.

Your Food Collective - Why we're different
;Your Food Collective - Why we're different

 

SHOP NOW
We’ve Made it Easy!
 Your Food Collective - Delivery Information 

 

 

Collect Your Order
From one of our pick-up locations 
OR
Home Delivery
We'll deliver your order to you (check postcodes here)