A few weeks ago, an expecting Mumma messaged me and said she was going work with a lady named Naomi after her little one’s arrival. A quick google search and insta stalk led me to find Naomi Chrisoulakis from Cocoon and I’m now one of her biggest fans.
Naomi is a certified postpartum doula and cook who lives with her husband and beautiful three year old daughter in Sydney. Believing that every woman deserves a postpartum experience that’s restful, rejuvenating and respectful of the massive transition into motherhood (can I get an AMEN!), she delivers delicious food specially designed for the needs of new mums and gives the nourishment they need, the nurturing they deserve and the support that will help them thrive.
And her food is delicious! So obviously I couldn’t wait to get my hands on one of her recipes – and this one for Spinach and Feta Pie is a real winner.
Spinach & Feta Pie
by Naomi Chrisoulakis
This is my take on a recipe my mum has been making ever since I can remember – and one I’ve found is incredibly versatile and nutritious both for new mamas and my own family. What I love about this is that you can eat it hot or cold and one-handed – and it’s loaded with stuff that’s good for new mamas (and the rest of the family).
A big helping of greens is fantastic for building your iron levels (the most common deficiency in postpartum women) and your fibre intake nice and high. It’s ALWAYS a winner and it travels well – so it’s also a brilliant meal to make for a new mama friend.
Somewhat controversially, I like to make mine in a springform cake tin, but you could to it in a pie dish or a casserole dish. Sometimes I leave the top open and cover with grated cheddar for even more cheesy goodness.
2 quantities of puff pastry – homemade or bought
1 brown onion, diced
1 clove garlic, crushed
2 tbs Ghee or butter
1 bunch silverbeet, roughly chopped
1 bunch English spinach (or if you want to mix it up, try rocket or dandelion), roughly chopped
Zest of 1 lemon
Optional: 1/2 cup loosely packed mint, chopped, and/or dill
Preheat oven to 180 degrees.
Grease your pie tin, and if using frozen puff pastry, lay a sheet or two over it so it can defrost into the pan and form the base.
In a frypan, melt your ghee/butter and gently fry onion and garlic. When soft, add the silverbeet and greens (save the herbs) and wilt for 2-3 minutes. Turn off the heat and stir through the herbs and zest.
In a bowl, beat the eggs – and put about a tablespoon aside to brush the top of the pie. Add a little salt and pepper (remembering the feta is very salty). Add the spinach mixture, crumble in the feta and mix well to combine.
Go back to your pie tin and form the base and sides of the tin with your pastry – keeping some for the top. Carefully pour in the filling. Now form a lid with the rest of your pastry. Roll the sides in and over the edges to form the crust, pressing gently down to seal.
Brush the remainder of your beaten eggs over the top and poke a hole in the top.
Pop on a tray and into the oven for 30-40mins.
The pie is ready when it’s golden and gorgeous!