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Creamy feta and soft greens are accompanied by crispy pastry.

| By Rachael Thompson | Recipes

Helena and Vikki Moursellas' Village-Style Fennel and Rainbow Chard Pita Pie

Creamy feta and soft greens are accompanied by crispy pastry.

Welcome to Put on a Spread, a recipe series that takes you inside the kitchens – and dining rooms – of some of our favourite home cooks. For this instalment, Sydney-based cookbook authors and twin sisters Helena and Vikki Moursellas share their recipe for a fennel and rainbow chard pita pie.


  • ¼ cup (60ml) extra virgin olive oil, plus 1 tbsp
  • 1 small brown onion, thinly sliced
  • 1 (300g) fennel bulb, thinly sliced
  • 2 garlic cloves, crushed
  • 4 cups rainbow chard or silverbeet, washed and roughly chopped
  • 200g Greek feta, crumbled
  • 120g halloumi, grated
  • 70g Kefalograviera cheese, grated
  • 1 cup mint leaves, roughly chopped, plus extra to serve
  • 1 cup dill leaves, roughly chopped, plus extra to serve
  • 1 egg, lightly whisked
  • 2 tsp fennel seeds

For the olive oil pastry

  • 1 ½ cups (200g) plain flour
  • 1/2 cup (60g) wholemeal rye flour
  • 1 tsp sea salt flakes
  • 1 tbsp white wine vinegar
  • 1/3 cup (80ml) extra virgin olive oil


Preheat the oven 180°C/160°C fan.

Grease a round 27cm (6 cup capacity) baking dish.

In a large mixing bowl, add flour and salt.

Make a well in the middle, add vinegar, olive oil and ½ cup (125ml) warm water.

Using your hands knead the mixture into a smooth dough for around 5 minutes.

Cover with cling wrap and rest for 30 minutes in the fridge.

Remove pastry from the fridge, and cut into two equal pieces. Lightly dust the bench with flour and roll both pastry pieces into two 35cm circles around 3mm thick.

Carefully place the pastry over the baking dish and gently press into the dish.

Heat the olive oil in a large frying pan over medium-low heat.

Cook onion, fennel, and garlic for 10-12 minutes or until softened and caramelised.

Add chard and cook for a further 3-4 minutes or until wilted. Set aside to cool slightly.

To the mixture add cheeses, herbs and egg and stir to combine.

Spoon filling into the dish, cover with remaining pastry and pleat the edges to seal, brush with remaining oil and sprinkle with fennel seeds.

Bake pita for 40-45 minutes or until the pastry is crisp and golden.

Serve warm with extra herbs.

For more from Helena and Vikki, follow them on Instagram at @helenaandvikki

Photography by Alisha Gore. Styling by Audrey Won.

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