INGREDIENTS

DOUGH
  • 275ml water
  • 1 tsp sugar
  • 2 1/2 tsp yeast
  • 1/4 cup olive oil
  • 4 cups of all-purpose flour
  • Pinch of salt
  • 1/2 cup of plain yoghurt
FILLING
  • 3 tbsp. olive oil
  • 2 onions - diced
  • 4 cloves garlic - crushed
  • 2 zucchini - diced
  • 1 bunch silverbeet - shredded
  • Pinch of nutmeg
  • 200g diced fetta or ricotta
  • Juice of 2 lemons
  • 1 tsp sumac

WHY WE LOVE THIS

These simple but delicious pies have become a Cooking for a Cause staple. Not only do the corporate teams love making them, they are universally loved by our charity agencies. They’re a great snack for hungry kids in vulnerable communities and a ready to eat, nutritious meal for rough sleepers.

Silver­beet & Veggie Fatayers

Serves 8

STEPS

  1. 1. Mix the water, sugar and yeast together and let sit for 5 minutes to foam. Add yoghurt to yeast mixture.
  2. 2. Meanwhile, rub olive oil into the flour and salt until no large lumps remain.
  3. 3. Combine yeast mixture with flour mix and knead dough until smooth and warm. Cover with a damp tea towel. Let rest for 45 minutes to prove in a warm place.
  4. 4. Cook onion and garlic in oil until translucent. Add grated zucchini and cook until soft. Add all remaining ingredients except cheese and cook until silverbeet collapses.
  5. 5. Remove from heat, transfer mixture to a bowl, strain and let excess juice drain off.
  6. 6. When cooled, add fetta or ricotta and mix until combined. Add salt if using ricotta.
  7. 7. Preheat oven at 190°C. Divide dough into 8 pieces. Let rest, then roll out into 14cm wide rounds, place a ball of the veggie mix in the middle, assemble into fatayer shapes and seal well. Transfer to paper lined oven trays.
  8. 8. Glaze with beaten egg and sprinkle with sesame seeds.
  9. 9. Bake fatayers for about 12 minutes until golden brown.

Silver­beet & Veggie Fatayers

Serves 8

INGREDIENTS

DOUGH
  • 275ml water
  • 1 tsp sugar
  • 2 1/2 tsp yeast
  • 1/4 cup olive oil
  • 4 cups of all-purpose flour
  • Pinch of salt
  • 1/2 cup of plain yoghurt
FILLING
  • 3 tbsp. olive oil
  • 2 onions - diced
  • 4 cloves garlic - crushed
  • 2 zucchini - diced
  • 1 bunch silverbeet - shredded
  • Pinch of nutmeg
  • 200g diced fetta or ricotta
  • Juice of 2 lemons
  • 1 tsp sumac

WHY WE LOVE THIS

These simple but delicious pies have become a Cooking for a Cause staple. Not only do the corporate teams love making them, they are universally loved by our charity agencies. They’re a great snack for hungry kids in vulnerable communities and a ready to eat, nutritious meal for rough sleepers.

STEPS

  1. 1. Mix the water, sugar and yeast together and let sit for 5 minutes to foam. Add yoghurt to yeast mixture.
  2. 2. Meanwhile, rub olive oil into the flour and salt until no large lumps remain.
  3. 3. Combine yeast mixture with flour mix and knead dough until smooth and warm. Cover with a damp tea towel. Let rest for 45 minutes to prove in a warm place.
  4. 4. Cook onion and garlic in oil until translucent. Add grated zucchini and cook until soft. Add all remaining ingredients except cheese and cook until silverbeet collapses.
  5. 5. Remove from heat, transfer mixture to a bowl, strain and let excess juice drain off.
  6. 6. When cooled, add fetta or ricotta and mix until combined. Add salt if using ricotta.
  7. 7. Preheat oven at 190°C. Divide dough into 8 pieces. Let rest, then roll out into 14cm wide rounds, place a ball of the veggie mix in the middle, assemble into fatayer shapes and seal well. Transfer to paper lined oven trays.
  8. 8. Glaze with beaten egg and sprinkle with sesame seeds.
  9. 9. Bake fatayers for about 12 minutes until golden brown.

Cooking for a Cause is our ultimate corporate engagement program, where teams of all sizes bond over steaming pots of delicious food transformed from rescued ingredients. OzHarvest chefs teach valuable cooking skills and share their tips on how to waste less,

whilst creating nutritious food made with love destined to feed vulnerable people.

Thanks to Norton Rose Fulbright, we hosted our largest Cooking for a Cause session with over 100 participants who cooked a record 1,090 meals in just 2.5 hours!

OUR cooking for a cause IMPACT

570

Sessions

9K

Participants

73K

Meals Cooked

This was hands-down, one of my most cherished experiences! Being able to contribute to the good work of OzHarvest by making something so delicious for a community in need was so rewarding. I also picked up plenty of cooking tips!
Ben Heinl, Cubewise

Cooking for a Cause is our ultimate corporate engagement program, where teams of all sizes bond over steaming pots of delicious food transformed from rescued ingredients. OzHarvest chefs teach valuable cooking skills and share their tips on how to waste less, whilst creating nutritious food made with love destined to feed vulnerable people.

Thanks to Norton Rose Fulbright, we hosted our largest Cooking for a Cause session ever! Over 100 participants who cooked a record 1,090 meals in just 2.5 hours!

OUR cooking for a cause IMPACT

570

Sessions

9,120

Participants

72,960

Meals Cooked

This was hands-down, one of my most cherished experiences! Being able to contribute to the good work of OzHarvest by making something so delicious for a community in need was so rewarding. I also picked up plenty of cooking tips!
Ben Heinl, Cubewise

SPECIAL THANKS

  1. AMP Foundation
  2. Commonwealth Bank
  3. Accenture
  4. Diageo
  5. BP
  6. Deloitte
  7. Bloomberg
  8. PWC

NOURISHING OUR COUNTRY

OzHarvest HQ is based in Sydney, with eight offices and eight volunteer run regional chapters across the country.

Click on each location to see our impact for the last financial year.

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