Cathryn's Kitchen

WEDNESDAY, 8TH JUNE 2016

Spinach Pie

The perfect pie for a sunny summer dinner or picnic in the park.

Wash thoroughly a bunch of spinach, mint and parsley and spring onions and cut up roughly into bowl, steam in the microwave and then drain a let it cool slightly.

Then add 6 eggs, 250gms ricotta, 250gms feta, 1 tspn nutmeg and pepper and mix together.


Take a pack of Filo pastry and use half the packet for the base, oiling a couple at a time between laying sheets of pastry.  Add spinach filling then lay the rest of the sheets, oiling every 2-3 sheets. 


Once all layered make sure the top is oiled well, then before placing in oven, cut on the diagonal criss-cross. 


Cook in the oven at 180c for about 30-40 mins, until set.


To serve with this I did Italian beans. Add 1/3 cup Olive oil in a saucepan and fry 6 cloves of chopped garlic and a 1/4 cup of fresh roughly chopped Rosemary over a low heat. Once softened
 add a can of diced tomatoes. Keep stirring over gentle heat until the oil and tomato are combined. Then add 2 can of Cannellini beans and stir until warm and combined. This is a great addition with pork dishes as well.


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