Wild Green Pie

Looking for a yummy warm pie for a winter meal? Try out Miggs McTaylor’s scrummy plant-based Wild Green Pie.

Kiwi backyards often have a mixture of wild greens (aka weeds). Mustard greens have a sharp taste and sorrel can be tangy and citrus-like. Miner’s lettuce and chickweed have a sweeter, milder flavour and the young leaves of dandelions are less bitter if picked before they flower. And don’t forget puha! Alternatively, you could pad out your wild harvest with leaves from your vegetable garden (or greengrocer) such as spinach, silverbeet, bok choy or kale.

For a Wild Green Pie you’ll need 4–5 cups (120–150g) of wild greens. Incorporating a mixture of some of these backyard finds will ensure the flavour of your pie isn’t dominated by one taste. 


  • 4–5 packed cups (120–150g) of wild greens, or greens of your choice (as suggested above)
  • Tofu Ricotta (recipe below)
  • 1 tablespoon minced garlic
  • 2 red onions, thinly sliced
  • 2 tablespoons dried dill
  • 3/4 cup chickpea flour
  • 1 cup cold water
  • 1 tablespoon nutritional yeast
  • 1 teaspoon baking powder
  • salt and pepper to taste
  • filo pastry (6–8 sheets)
  • olive oil
  • spray oil


In a small bowl, mix nutritional yeast and chickpea flour with cold water. Whisk into a lump-free batter and set aside.

Coat the base of a medium-sized heavy-based frying pan with olive oil and bring to a medium heat. Saute sliced red onions until soft and lightly caramelised. Add garlic and cook for another minute.

Depending on the selection of wild greens you have, you may wish to chop or shred large leaves. Add to the frying pan with the caramelised red onions and saute until soft.

Season with salt, pepper and lemon zest. Taste and adjust seasoning if needed. Set aside to cool while you prepare the filo pastry casing.

Spray a baking dish or pan (20–25cm) with oil. Lay over a sheet of filo pastry, spray lightly with oil. As you add sheets, roughly overlap them so that the sides hang over the edge of the dish. This excess filo will be used to close the top of the pie. Spray each sheet as you add it and repeat. Expect to use 6–8 sheets, depending on the thickness and size of the sheets.

Once your baking vessel is lined with filo, add tofu ricotta to the chickpea flour batter. Add baking powder and stir to combine. Fold in the caramelised onion and wild greens. Pour this into your filo pie casing. Wrap the sheets of filo over the mixture to encase your pie. Spray the pie top with oil.

Bake for 25 to 35 minutes at 180°C.

If there are any leftovers, it tastes great cold, too.

Tofu Ricotta


  • 280g firm tofu
  • 7g nutritional yeast
  • 3 tablespoon finely diced shallots
  • 2 cloves of grated garlic
  • 3⁄4 teaspoon sea salt
  • 1 tablespoon lemon juice
  • zest of one lemon


Make tofu ricotta by crumbling the tofu into a bowl and mixing in other ingredients. It’s that simple! Adjust seasoning and lemon to suit your taste buds. This can be made ahead of time, or make a double recipe as it is tasty and useful to have in your fridge. It will keep for up to five days.

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