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Cheese and Spinach Pie Veg HT MC 90mins Serves 4 Hot Vegetarian Vegetables Herbs Main Course
Ingredients: 1kg/2lb Fresh Spinach 1 Large Onion, chopped 4 tbsp Olive Oil 2 teasp Dill weed 225g/8oz Feta Cheese, mashed 4 Eggs, beaten Salt and Pepper Nutmeg 450g/1lb Puff Pastry
Instructions
1. Wash the spinach under cold running water, remove the large stems, drain and shake off the excess water.
2. Fry the onion gently in the oil until soft and transparent but not coloured. Add the spinach to the pan with the dill and let it cook in its own juice with no extra water, turning regularly with a wooden spoon so that all the leaves have a chance to simmer at the bottom of the pan. Cook over a medium heat for about 15 minutes or until the spinach is very tender. Drain off the excess liquid.
3. When the spinach has cooled a little, add the cheese, mashed with a fork, and the lightly beaten eggs. Season with black pepper, a pinch of nutmeg and salt.
4. Preheat the oven to 180C, 350F, Gas mark 4. Divide the pastry in two, one piece slightly larger than the other. Roll the larger one thin and line a lightly-oiled large ovenproof dish, about 35 x 25 cm /14 x 10 inches.
5. Spread the cooled spinach mixture evenly over the pastry, roll out the rest of the pastry thinly and cover the spinach mixture. Trim the edges and seal them together by moistening them with a little water and pressing them firmly together. Brush the top with oil and prick the crust all over with a fork so that the steam can escape.
6. Place the pie in the centre of the oven for 45 minutes or until the crust is crisp and golden. Serve hot or warm.
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