Cheese and Spinach Pastry Pie
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
6
- For the pastry
- 1.333 cups all-purpose flour
- 1 pinch salt
- ½ cup butter
- 1 egg (beaten)
- For the filling
- 10 cups Spinach
- 1 onion (chopped)
- 1 tsp vegetable oil
- 1 ⅔ cups sheep cheese (Feta)
- ¼ cup plain Yogurt
- 2 eggs
- salt
- peppers
- To garnish
- Arugula (leaves)
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the egg, mixing continuously until the mixture just comes together as a dough. You may need to add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 28 cm|11" flan or tart tin.
3.
Roll out the dough on a floured surface and line the tin. Prick the base several times with a fork and bake for 10 minutes.
4.
For the filling: wash the spinach and put into a pan with the water just clinging to the leaves. Cook for a few minutes until just wilted.
5.
Drain the spinach, squeeze out the water and mix with the onion. Spread the mixture on the base of the pastry case.
6.
Crumble the cheese and whisk with the yoghurt and eggs. Season with salt and pepper. Pour the mixture over the spinach and bake for 30 minutes until the filling is set. Cool in the tin.
7.
Place on a serving plate and garnish with rocket leaves.
