Another great way to use wild garlic is in this classic Greek Spinach & Feta pie. All I did was replace about 1/3 of the spinach with wild garlic and it sure was tasty! Other ingredients were a ton of freshly grated nutmeg, fresh mint, lemon zest, chili flakes, eggs and puff pastry sprinkled with Nigella seeds. Wowie what a great dish!
I didn’t really have enough puff pastry in the freezer so I improvised a bit but I actually quite like how it turned out!
- The filling
- 1 white onion or shallot, finely chopped
- 3-4 garlic cloves, minced
- 1 large leek, washed and finely chopped
- 1 large handful fresh mint (1 - 2 tbsp dried mint will work too)
- 200 g fresh spinach, washed and patted dry
- 200 g wild garlic, washed and patted dry (see notes)
- 250 g feta
- 2 eggs
- Zest of 1 lemon (optional)
- Generous pinch of grated nutmeg
- Pepper & Salt for seasoning
- The crust
- 10 squares of frozen puff pastry
- 1 tsp nigella seeds to sprinkle (optional)
- 1 tsp sesame seeds to sprinkle (optional)
- 1 egg, whisked
- Butter to grease the pie dish
- *Use a 25cm baking dish with 4 cm high rim.
Preheat the oven to 200°C and thaw the puff pastry.
Sauté the onions, leeks with a pinch of salt in some olive oil on a low heat for 8-10 minutes, make sure to not let them brown. Add in the garlic and sauté for another minute until fragrant.
Roughly chop the spinach and wild garlic and add it to the pan in batches. Adding more after each round has wilted enough to make space for the next round.
Continue to cook for ± 15 minutes until almost all of the spinach moisture has evaporated.
Transfer the spinach mix to a large bowl and crumble in the feta, lemon zest, nutmeg and finely chopped mint. Taste and season with pepper and salt to your liking.
If using a baking tin with removable rim line the bottom with baking paper and grease the sides with butter, if using a solid baking tin grease the bottom and sides generously with butter.
Once the puff pastry has thawed, line the bottom and sides of the baking tin with the puff pastry. Pressing the pastry down carefully with your fingertips to make sure there are no holes. You'll probably have 3 squares left for the top.
Lightly beat the eggs and add 3/4 of it into the spinach mixture.
Spoon the spinach mix into the pastry dish and cover with the remaining puff pastry, pressing down gently around the rim.
Brush with the remaining egg wash onto the pastry and sprinkle over the nigella seeds and sesame seeds if using.
Bake for 30 minutes until the pastry golden and crisp.
Remove from the oven and let rest for a further 30 minutes at least before slicing.
Serve it either warm or at room temperature.