 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This is a really beautiful pie and does have a great rustic look about it. Delicious served hot or cold. Ingredients:
1 (450 g) packet frozen spinach, thawed and chopped |
1 sheet ready-rolled shortcrust pastry |
3 garlic cloves, finely chopped |
150 g halloumi cheese, grated (see note) |
120 g feta, crumbled |
1 tablespoon fresh oregano |
2 eggs |
1/4 cup cream |
lemon wedge, to serve |
Directions:
1. Preheat oven to moderately hot 200oC (400oF).
2. Squeeze the excess liquid from the spinach.
3. Place the pastry sheet on a baking tray and spread the spinach in the middle, leaving a 3cm (1 1/4 inch) border.
4. Sprinkle the garlic over the spinach and pile the haloumi and feta on top.
5. Sprinkle with oregano and season well with salt and freshly ground black pepper.
6. Cut a short slit into each corner of the pastry sheet, then tuck each side of the pastry over to form a border around the filling.
7. Lightly beat the eggs with the cream and carefully pour the egg mixture over the spinach filling.
8. Bake for 25-30 minutes, or until the pastry is golden and the filling is set.
9. Cut into four portions and serve with lemon wedges and a green salad.
10. Note: If haloumi cheese is not available use all feta instead.
|
|