Spinach Pie

With all of the silver beet we have growing now, the obvious choice for me was to make scrummy spinach pie. I love this pie, but it’s been years since I have made it last. Until last week. The recipe comes from one of my commonsense cookbooks, but as usual, I adjust it to suit.

Method

1. Preheat oven to 210°C/415°F and grease a baking dish.
2. Wash spinach and shred. Cook as is over low heat until just wilted. Cool and squeeze out excess moisture.
3. Sauté onion over low heat until soft.
4. Mix together spinach, onion, cheeses, eggs and season to taste.
5. Lay pastry in the baking dish letting the edges hang over the sides of the dish, brush with oil and lay another pastry sheet over. Repeat with about 7 layers of pastry.
6. Spread the filling over the pastry layers and fold in edges
7. Place remaining pastry on top of the filling brushing with oil between each sheet. (My dish is small enough that I fold the sheets in half for the top, brushing with oil between each fold.)
8. Brush the top with egg or oil or milk, sprinkle with poppy seeds (or sesame seeds) and bake for around 30 –40 minutes or until golden on top.

Serve warm with bread and salad. Serves 6 – 8.

• I usually don’t use a kg of spinach, I just make the pie smaller and reduce everything else accordingly – except the feta .
• You could add some herbs, nutmeg or paprika, pine nuts or other nuts or chilli to the filling for a little extra kick.
• Add other vegies like mushrooms, grated zucchini, grated carrot etc.
• Add some cooked, shredded chicken for a non-vegetarian version.

Have you read these posts?

1. savoury pumpkin pie
2. one spud cottage pie
3. Cheap Cheap Chicken Pie
4. Old Fashioned Beef Pie
5. roast pumpkin and feta pasta