This pie is delicious eaten warm or cold, either with a fork or in the hand. It is nourishing, so serve small wedges to start with. Provide a bowl of black olives and if aspargus is available a platter of freshly boiled spears would also be a perfect accompaniment.
- To make the pastry: Put the flour and salt into a processor. Cut the hard butter into chunks and add to the processor.
- Pulse the motor until the butter is chopped into small flecks. Continue to pulse while you add the water through the feed tube.
- Tip the crumbly mixture out into a bowl and press firmly together with your hands.
- Divide the pastry into 2 balls, wrap in plastic, then set aside in a cool place while you make the filling.
- To make the filling: Trim off the dark-green tops of the leek, and pull off the tough outer layer.
- Split the leek in half lengthways and wash thoroughly. Cut across into thin slices.
- Melt the butter in a heavy saucepan and add the leek. Cook very gently while you wash the silver beet and slice the dark-green leaves.
- Add these to the leek and butter. Season lightly with salt and pepper and continue to cook over a low heat for a few minutes until the vegetables have softened.
- Remove from the heat and cool to lukewarm. Break the eggs into a large bowl and whisk just until mixed.
- Stir in the leeks and silver beet, and cheeses. Season with salt, pepper and nutmeg.
- Roll out one ball of pastry the right size to generously line the bottom and sides of a Pyrex pie dish.
- Roll out the other ball of pastry ready to make a lid. Spoon the filling into the lined pie dish.
- Lay the pastry lid over the top. Trim the edges of the pastry and crimp the edges.
- Use a fork to prick the lid. Preheat the oven to 190C (fanbake).
- Bake the pie for about 25 minutes until the pastry is nicely browned. Serve warm or cold.