Cheese and Spinach Pie
HT MC 90mins
Hot Vegetarian Vegetables Herbs Main Course
1 Large Onion,
4 tbsp Olive
4 Eggs, beaten
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.