Courtney Roulston's Greens and Cheese Pie
Courtney Roulston shares her delicious greens and cheese pie. Perfect for lunch or dinner, this is a must-try recipe.
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Courtney Roulston's Greens and Cheese Pie
Serves 6
Prep 15 mins (+ cooling & setting time)
Cooking 45 mins
2 tbs extra virgin olive oil
1 leek, pale section only, thinly sliced
3 garlic cloves, finely chopped
300g pkt Coles Australian Kale & Baby Spinach
2 sheets Coles Shortcrust Pastry, thawed
5 Coles Australian Free Range Eggs, lightly whisked
2 spring onions, thinly sliced
¼ cup chopped dill
250g ricotta, crumbled
100g fetta, crumbled
½ cup (40g) finely grated parmesan
Garden salads, to serve
1. Preheat oven to 190°C. Line a baking tray with baking paper. Heat the oil in a large non-stick frying pan over medium heat. Add the leek and cook, stirring, for 3 mins or until leek softens. Add the garlic and cook, stirring, for 1 min or until aromatic.
2. Add the kale and spinach mix, in batches, stirring until the greens wilt after each addition. Season and set aside to cool.
3. Meanwhile, place the 1 sheet of pastry on a clean work surface. Top with the remaining sheet. Use a rolling pin to gently roll the pastry stack to a 30cm x 40cm rectangle. Place on the lined tray.
4. Reserve 1 tbs of the egg. Add the dill, spring onion, ricotta, fetta, half the parmesan and the remaining egg to the spinach mixture and stir until well combined. Spoon the mixture into the centre of the pastry and spread over the pastry, leaving a 6cm border. Fold the pastry border up over the egg mixture. Brush the pastry with the reserved egg and sprinkle with the remaining parmesan.
5. Bake for 30 mins or until the pastry is golden and filling is set. Set aside for 5 mins to cool slightly before cutting into slices. Serve with the salad.
Want more easy recipes? Check out our ‘Soup & slow cooker meals’ playlist which includes:
Beer mac ’n’ cheese:
15 minute chicken & corn soup:
How to make beef & beer slow-cooked pies:
Slow-cooked beef ragu:
Quiche Lorraine from Pop It In The Toaster Oven
This quiche recipe is one of my favorites from my cookbook, Pop It n The Toaster Oven.
It is so tasty, and low in fat content. Typical of many of my toaster oven recipes, the bread crumb crust is a snap, and once the ingredients are prepared, the quiche goes into the toaster oven for about 40 minutes and comes out browned and delicious.toas
Easy Cheesy Quiche Slice | One Pot Chef
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Easy Cheesy Quiche Slice is a quick and cheap lunch dish. Fresh eggs are mixed with flour, bacon, onion, cheese and mixed vegetables - then baked until golden and puffed. Serve hot or cold, by itself or with salad. Makes a tasty and nutritious lunchbox treat for the kids, or an easy lunch to take to work.
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
5 Large Eggs
1/4 Cup of Fresh Milk
3 Rashers of Bacon (diced, fat trimmed)
1 Medium Sized Brown Onion (diced)
1 1/2 Cups of Mixed Frozen Vegetables (Peas, Carrot and Corn)
1 Cup of Self Raising Flour (or Plain Flour with 1/2 Teaspoon of Baking Powder)
1 Cup of Grated Tasty Cheese
Freshly Cracked Pepper (for seasoning)
Preparation Time: 10 minutes
Cooking Time: 30 minutes
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a converstion chart if using Imperial)
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Music by Kevin McLeod (Used with Permission)
Lunch box & Picnic Frittata Fingers (Ad)
Frittata fingers are a fun alternative to sandwiches for lunchboxes and are perfect for sneaking in extra veggies to help reach 5 a day.
We have teamed up with British Lion eggs to create no fuss, healthy recipes for lunchboxes and on the go meals. This recipe is also fab for picnics too and the best bit - mix all the ingredients together without any precooking (no need to cook the onions!).
You can find the full recipe on eggrecipes.co.uk #britishlioneggs #eggsmyway #ad
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