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Saturday, April 30, 2016

Food For Thought Fridays: Spinach pie

Okay this post is a day late, and we will have another one later today for our regular Saturday posting, but here we go.

I am sharing a recipe for one of my favorite comfort foods. This is based on a recipe from my favorite vegetarian cook book but, admittedly, I add a lot more feta (it's how to get the kids to eat it). Plus, if you don't have the fresh herbs, you can use dried ones (which I often do to save time). Just remember you need more fresh than you do dried.

You can have it on it's own with a light salad, or your favorite protein on the side.

If you give it a try, let me know and if you liked it.

Enjoy!
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Pastry:

1 3/4 cups of flour
1 tsp baking powder
1/2 tsp salt
1/3 cup extra virgin olive oil
1/3 cup milk
1 egg

Whisk flour, baking powder and salt. whisk oil, mild and the egg then pour over the flour mixture. Stir to form smooth dough. On a floured surface, knead the dough until it's smooth, approximately 2 minutes. Press the dough into a disc, then wrap and refrigerate for 30 minutes.

Heat your oven to 375*

While you are waiting for the dough to be ready, create your filling:

Filling:

2 tbsp extra virgin olive oil
1 sweet onion
5 green onions
3 bags (284 g) fresh spinach
1 1/2 cups crumbles feta (I usually add alot more)
3/4 cups shredded mozzarella
 2 eggs
1/2 cup fresh mint
1/2 cup chopped dill
1/2 cup chopped parsley
1/2 tsp of each salt and pepper
Pinch of ground cloves 1 beaten egg
1 tsp sesame seeds

In a skillet, heal the oil over medium heat until you see ripples in the oil. Then fry the onions until softened. Once done, transfer to a small mixing bowl. Rinse the spinach and shake off the extra water. In a large pan, fry the spinach, in small batches, adding some salt and pepper, until wilted. Mix the spinach into the onions along with the feta, mozzarella, eggs, and the herbs.

Final Touch:

Roll out the dough on a floured surface into about a 16-inch disk. Grease a 9-inch cast-iron skillet then place the dough into it, allowing the edges to hang over. Pour the filling into the centre, then lift the pastry up allowing it to flop naturally over the mixture.

Brush the outside of the dough with the beaten egg and sprinkle the sesame seeds over the surface. Place in the oven for approximately 45 minutes, or until the pastry is golden brown.

Let stand for about 10 minutes for cutting purposes.






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