Ingredients
Yellow split pea dip
Method
1.Preheat oven to 180°C (160°C fan forced). Oil a 24cm (9½-inch) springform pan, line base with baking paper.
2.Combine zucchini and salt in a colander over a bowl, stand 30 minutes. Rinse zucchini under cold water, pat dry with paper towel. Trim stems from silver beet, discard stems. (You will need 300g leaves).
3.Meanwhile, cook beans in a large saucepan of boiling, salted water for 5 minutes or until tender. Remove beans, then plunge into a bowl of iced water, drain well. Finely chop beans.
4.Add silver beet to water in pan, return to the boil, drain immediately. Cool under running water, drain again. Squeeze silver beet to remove excess moisture, then pat dry with paper towel. Finely chop silver beet.
5.Place zucchini, beans and silver beet in a large bowl and combine well with cheeses, herbs, breadcrumbs, egg, sesame seeds and oil,season. Spoon mixture into pan, smooth surface.
6.Bake pie 35 minutes or until set and golden. Stand in pan 15 minutes.
7.Meanwhile, make yellow split pea dip. Place split peas in a small saucepan with enough cold water to just cover, bring to the boil. Drain, rinse. Return peas to pan with onion and garlic, add enough cold water to cover by 6cm (2½ inches), bring to the boil. Reduce heat to medium, simmer for 25 minutes or until peas are tender and beginning to collapse. Drain. Cool to room temperature. Process split pea mixture and spices until smooth. With motor operating, gradually add oil in a steady stream, then add juice in a steady stream. Season to taste. (Makes about 2¼ cups.)
8.Serve pie warm or at room temperature cut into wedges with dip, pitta bread and lemon wedges. Top with extra parsley, if you like.
Kefalotyris is a semi-firm greek sheep’s or goat’s milk cheese. Although called a pie, this traditional greek vegetable and herb packed recipe contains no pastry and is held together with eggs and fetta.
Note
