This green leaf and cheese pie was put on the food map by happy and healthy hippies during the ’60s and ’70s. Any leftovers can be reheated very well.
1.Process flours and butter until crumbly. Whisk together 2 eggs, 1 tablespoon of the oil and the water in a small jug until combined. Add to flour mixture; process until mixture almost forms a dough. Knead pastry on a floured surface until smooth.
2.Roll dough between sheets of floured baking paper into a 1cm (½-inch) thick, 32cm round, large enough to line a 24cm (9½-inch) springform pan. Lift pastry into pan; press over base and three-quarters of the way up the side. Refrigerate 30 minutes.
3.Preheat oven to 180°C/350°F.
4.Bring the extra water to the boil in a large saucepan. Add chicken; return to the boil. Reduce heat; simmer, partially covered, for 12 minutes or until chicken is cooked through. Remove chicken; cool 10 minutes then shred coarsely.
5.Return water to the boil; cook spinach for 1 minute or until wilted. Drain, rinse under cold water; drain. Squeeze out excess water.
6.Lightly beat remaining eggs in a large bowl. Add spinach, chicken, garlic, rice, fetta, ricotta, green onion and parsley; stir to combine. Fill pastry case with chicken filling.
7.Bake pie for 50 minutes or until pie is cooked through and pastry is golden.
Serve with a green leaf salad and lemon wedges.Note