Catie pie (weedy greens pie)

Instructions

1. Preheat the oven to 180°C/350°F.
2. Wash the greens and mushrooms well. Finely chop the garlic, greens and mushrooms.
3. Fry the garlic in a good splash of olive oil over medium heat until golden.
4. Add the tougher veg (brassicas, silverbeet stems, chard stems) to the pan. Stir until wilted.
5. Add the mushrooms and fry for a few minutes.
6. Add the tender greens (mizuna, herbs, weeds). Stir until wilted.
7. Turn off the heat and allow everything to cool slightly.
8. Crack the eggs into the pan and mix well. Season to taste with salt and pepper.
9. Transfer the mix to a pie dish and stir in the cheese. Cover with puff pastry, cut a steam vent in the centre and brush with milk, water or egg.
10. Bake until golden brown (20–25 minutes).

• Chickweed, bittercress, dandelion, sow thistle, mizuna, nasturtium, kale, brassicas of all sorts, spring onions, sorrel, rainbow chard, spinach, broccoli stems, cauliflower leaves, onions, dill, zucchini, Asian greens will all work well.
• Because it uses whatever you have on any given day, the pie will never be exactly the same as the last one you made, but this recipe is a good starting point. Adjust it to suit your circumstances and preferences.
• For extra protein and crunch, include some chopped toasted nuts or seeds – chestnuts, almonds, walnuts, pine nuts and sunflower seeds all work well.