I'm always looking for fun dishes that embody the best of cooking — simple, pretty, nutritious and a great value for my money. This has it all! The sweetness of the cranberries and crunch of the hazelnuts are exquisite against the backdrop of nature's super food — dark leafy greens.

Serves 6 to 8

• 3 tablespoons olive or vegetable oil
• 1 small yellow onion, finely chopped
• 4 cups coarsely chopped organic chard
• 4 cups organic spinach leaves
• 2 cups thinly sliced organic kale
• Salt and freshly ground pepper to taste
• 1/2 cup chopped toasted hazelnuts
• 1/4 cup dried cranberries
• 2 eggs, lightly beaten
• 3/4 cup grated Parmesan or your favorite cheese (chevre or feta are also great here)
• 1 sheet Aussie Bakery puff pastry, thawed

Preheat your oven to 400° F.

In a large pot, heat the oil over medium high heat and cook the onions until they are golden and tender. Add the greens. If they are really dry, add about 3 tablespoons water. Cook the greens for 3 to 5 minutes, stirring occasionally until they are tender and still jade green. If there is still a lot of liquid in the pot, drain them and squeeze them dry in a clean dish cloth.

Transfer the greens to a mixing bowl and season with the salt and pepper. Fold in the hazelnuts, cranberries, eggs and cheese. Spread this mixture in an 8x8-inch casserole dish.

Cut the sheet of puff pastry to fit the casserole dish and prick it all over with a fork. Fit the pastry over the spinach filling. You may brush the top with a beaten egg mixed with a little water if you like. Cut a few slits in the pastry to vent the steam.

Bake the casserole for 20 to 25 minutes, or until the pastry is golden and the filling is bubbly.