Brand SA

The Rainbow Fresh Story

Rainbow Fresh is a proud South Australian, family-owned business with roots dating back to the 1960s. Founded by Italian migrants Joe and Antonietta Giangregorio, for two generations Rainbow Fresh has grown, harvested, processed, and packed fresh produce in Lewiston, SA. In the 1980s, inspired by European trends, they pioneered washed, ready-to-eat salads in Australia.

Today, daughters Maria and Juliet lead the business, growing over 500 tonnes of leafy greens annually on a 300-acre farm with a commitment to quality, innovation, and community. For the past 30 years, Rainbow Fresh has focused exclusively on fresh leafy salad greens, becoming a trusted name in “paddock to plate” produce across retail and hospitality sectors in South Australia.

Thanks to the region’s fertile soil and Mediterranean climate, Rainbow Fresh produces high-quality greens year-round—known for their rich flavour, high nutritional value, and exceptional shelf life. Read more about Rainbow Fresh here.

View the Discover episode here!

Crinkly Rainbow Greens & Feta Pie

"A play on a traditional spanakopita - this pie is comforting, rustic, layered with love (and in true Larissa style, a bit of lemon zest)” – Larissa." 

INGREDIENTS: (serves 6)

Filling:      
2 leeks, finely sliced
3 garlic cloves, minced
2 tbsp butter or ghee (I love OMGhee)
200g Rainbow Fresh baby spinach
125g Rainbow Fresh rocket
¼ cup olive oil
2 tsp salt (for massaging greens)
Cracked black pepper, to taste
200g feta, crumbled
150g ricotta
3 eggs
Zest of 1 lemon
1 handful fresh dill, chopped
1 tbsp fine semolina (for sprinkling on the pastry base)

Pastry:
4 sheets Carême filo pastry (for the base)
5 sheets filo pastry (for the crinkled top)
Olive oil, for brushing


METHOD:
1. Cook the aromatics: Sauté leeks in butter or ghee over medium heat for 6-8 minutes until soft and golden (but not browned). Add garlic and cook for 1-2 more minutes. Set aside to cool slightly.

2. Prep the greens: place the baby spinach and rocket in a large bowl with olive oil, salt and pepper. Massage for 2-3 minutes until wilted. Let sit for 5-10 minutes, then squeeze out any excess liquid with your hands. I like to roll the greens in a tea towel and squeeze out as much as possible.

3. Make the filling: In a large bowl, combine wilted greens, warm cooked leeks, feta, ricotta, eggs, lemon zest and dill. Mix well and adjust seasoning to taste.

4. Layer the base: Lightly oil a baking dish or cast iron pan. Layer 4 filo sheets, brushing each with olive oil as you go; I like to alternate the direction of the sheets so that the pie can be evenly ‘tucked in’ at the end. Sprinkle the base with semolina - this helps keep the bottom crisp by absorbing any remaining moisture.

5. Assemble and bake: Pour in the filling and fold the sides of the filo pastry over the top of the greens. Brush each of the remaining filo sheets with olive oil, one by one; and crinkle the sheets loosely over the top. You can pre-cut the top layer to make slicing easier later.

6. Bake: Place into a preheated 180°C (fan-forced) oven and bake for 35-40 minutes or until the pastry is golden and crisp. If the top is browning too quickly, lower the temperature slightly or very loosely drape with foil.

7. Rest and serve: Let the pie rest for 15 minutes before slicing - this helps everything settle for clean, satisfying slices.