Well, when I first started this blog I had great intentions of making a recipe from each of the cookbooks that I own. My plans were to convert a recipe from each book to suit the Thermomix.
Unfortunately my plans went very much astray, mainly due to the complete lack of planning. So, when I saw that Rilsta had started a 52 week planned theme Cookbook Challenege I decided that it was time to get back into the kitchen library and start cooking.
By coincidence I had made a broad bean dish on the week that Rilsta's theme was beans, but only decided to commit this week. So, Greek.
Where to start? I have a few Greek cookbooks and mediterranean books with lots of Greek recipes. On the top shelf I spotted "Wogfood" by John Newton, a collection of stories and recipes from people of mediterranean origin, who have helped develop the food culture in Australia.
There were 3 Greeks and all mentioned wild weeds, horta. In fact, Peter Conistis (Cosmos, Eleni's, Omega and now Civic dining room) said "If I had to choose one ingredient, i;d say that wild greens are the essence of Greek food." So, I decided to make a wild weed pie.
"Wild Weed Pie" just happens to be the name of a cookbook that I have in my collection. It is by Janni Kyritsis, who worked at Stephanie's, Berowra Waters, Bennelong and MG Garage.
The recipe appears on page 47 of Wild Weed Pie, but was also included in Stepahnie Alexander's "A Shared Table" on page 194.
Basically the pie is made of filo pastry encasing a filling of ricotta and greens. It is easy enough to make and you could cheat and buy prepared filo, but it is not that difficult to make the pastry, especially if you have a pasta roller.
Due to computer problems the recipe will appear tomorrow
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