Nettle-Mushroom Pie with Pine Nuts

Original Source: Voodoo & Sauce

Makes: 4 Servings

Ingredients:

• 100g Nettles
• 450g (1lb) Cottage Cheese
• 1tsp Lemon Zest
• Pinch of fresh nutmeg
• 2 Small handful of Parmesan
• 1 Egg
• 100g Feta Cheese
• 1x Medium Onion - chopped
• 2x Garlic - crushed
• 4x Mushrooms - sliced
• 1 Sprig of Dill
• 1 Sprig of Thyme
• 1x Pie Shell
• 1 tbsp Pine Nuts

Methods:

1. Clean the nettles and blanch them in a pot of boiling water just until they flash bright green (approximately 10 seconds). Drain and shock in cold water. Drain again, spin, and squeeze out the water that remains. If there a lot of big stems, you can pick the leaves off, otherwise just chop.
2. In your food processor, combine the cottage cheese,  lemon zest, nutmeg, 1 handful of Parmesan, salt and pepper. Crack in the egg, and crumble the feta; then blend until smooth and silky.
3. In a medium pan, heat up some butter and a little olive oil. Saute the onions, garlic and mushrooms. When it starts to get translucent and aromatic, add a few pinches of dill and thyme. 
4. Turn off the heat, stir in both the chopped nettles and cottage cheese mixture; then pour this into your pie shell and top with the pine nuts and the other handful of Parmesan cheese. Bake at 190°C (375°F) for about 45 minutes.