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Picnic Pie


Please enjoy this specially made Home Style recipe, made with great-tasting Barambah Organics products.

Ingredients

  • Olive oil
  • 1 onion, finely chopped
  • 500g leafy greens - like spinach, chard or beetroot leaves - stems and leaves finely chopped but kept separate
  • 1 bunch of spring onion, chopped
  • ½ cup mint
  • ½ cup parsley
  • ½ cup dill
  • ½ cup basil
  • 120g Barambah’s Quark
  • 100g Barambah’s Shredded Cheddar
  • 60g Barambah’s Pure Cream
  • 3 eggs, lightly whisked
  • Zest of 1 lemon
  • Filo pastry
  • Salt and pepper

Method

  1. Preheat oven to 180°C
  2. Heat olive oil over a low heat and add onion and sauté for 5 minutes
  3. Add the stems of the greens and cook for a further 5 minutes
  4. Add the leaves and keep on the heat, mixing them around, until they wilt
  5. Take off the heat and mix in the herbs
  6. In a separate bowl mix together Barambah’s Quark, Shredded Cheddar and Pure Cream, eggs and lemon zest
  7. Drain off any liquid that has leaked from the greens mixture and add it to the wet mixture and season with lots of pepper and some salt
  8. Grease and line a 25cm spring form tart tin with 10 layers of filo pastry, placing them in the tart tin one at a time and coating each layer with olive oil
  9. Load the tart filling into the pastry shell and place in the oven
  10. Bake for an hour or until puffed up and golden

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