• This pie uses the best of winter greens that are easy to grow at home, as well as a few optional wild varieties, if you are able to obtain them. I use a small, ceramic pie dish 22cm in diameter and 5cm deep.

Filling:

• 2 cups silverbeet, kale or stinging nettle, cut into rough 2.5cm pieces, lightly cooked in a steamer and allowed to dry.

• 90g fetta cheese, crumbled

• 1/2 cup pine nuts

• 1/4 cup currants

• dash olive oil

Pastry:

• 1 cup nut flour (use ground nuts such as hazelnut, almond and pecan. You can buy them whole, then grind them to a flour with a food processor.

• 1/4 cup rice flour

• 1 egg yolk

• juice 1/2 lemon

• pinch sea salt

• 80g butter