Spinach and feta pie
November 12th 2012 06:05
As part of our unofficial Meatless Tuesday campaign, I recently put together a spinach and feta pie which was perfect for dinner and then for lunch the next day.
My favourite part of the whole experience was that with the help of my mum’s veggie patch, where the spinach grows ‘wild’, and a few pantry staples, all I had to buy to make this dish was the feta (I’m revealing my inner tight-arse here). My second favourite part of this experience, was that I actually made the spinach filling, and layered in into my dish the night before. Then, when I got home from work I simply took it out of the fridge to bring it back up to room temperature at the same time as the pastry was thawing and the oven was heating. So easy!
Spinach and feta pie (adapted from River Cottage Veg Everyday)
- serves 4
2 tablespoons olive oil
1/2 teaspoon caraway seeds
1/2 teaspoon cumin seeds
1 large onion, finely sliced
few sprigs fresh thyme
juice of half a lemon
2 large eggs, lightly beaten
35g pine nuts
1 sheet ready rolled frozen puff pastry, defrosted
Preheat oven to 200 degrees. Place spinach in a large pot of boiling water to wilt. Set aside to cool, then drain and squeeze out as much of the moisture as you can. Chop.
Heat oil in a frying pan over medium heat and cook the seeds for a minute or two, until fragrant. Add the onion and cook until the onion is soft and golden. Add the thyme.
Add the spinach to the pan and squeeze over the lemon juice and add a good pinch of salt. Mix the beaten egg into the spinach and onion mixture.
Layer half the spinach into an over proof dish. Top with the feta and pine nuts. Add remaining spinach. Add the puff pastry lid and bake for 25 minutes until the pastry is puffed and golden.
** to make the day before. Complete up to the last step, layering spinach and feta, then cover and store in the fridge overnight. When ready to cook, take the dish out of the oven at the same time as removing the pastry from the freezer to defrost. Complete recipe.
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