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You need to prepare small red onion, finely sliced.
Use celery, finely chopped.
You need to prepare roughly chopped green leaves of your choice - i used kale, spinach and rocket, but it really doesn't matter.
Use garlic, finely sliced.
You need to prepare chopped herbs - again, it's your choice but i used coriander and some sprigs of mint.
Prepare fresh sage, chopped.
Use evoo.
Provide feta cheese.
Provide goat's cheese.
Provide Pecorino cheese.
Provide pine nuts, lightly toasted/ dry fried.
You need to prepare zest of one lemon plus the juice.
Use puff pastry.
You need to prepare green veg such as courgette (finely sliced with a potato peeler) and asparagus (cut length-way in half).
Prepare s&p.

Large frying pan on medium heat with oil, and saute onion, celery, leafy greens, garlic, and all herbs. Stir continuously until all wilted and softened completely - about 15 minutes.
Take off the heat and stir through the feta, Pecorino, pine nuts, lemon zest and juice and season well..
Preheat oven to 220C/ 430F. With your pastry you want to make a pizza size circle - about 30 cms diameter. I put one sheet on a circular pizza tray and cut up the second piece to stick around it until the tray was covered. it looks a bit messy but who cares, it will taste great!.
Spread the cooled filling around the pastry, leaving a 3cm/ 1 inch edge all the way around. Then dot over the goat's cheese in chunks. Next add the strips of asparagus and curl up the strips of courgette to dot about the place too..
Fold up the sides over the top and pinch as you go so they stay in place. Drizzle over some evoo and refrigerate for 10 minutes.
Bake in the centre of the over for 30 minutes or until the pastry is golden and cooked through. Serve warm or at room temperature. Goes well with a glass of dry white wine but you may want a simple mixed tomato salad too!.

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