Spinach pie

November 09, 2015

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Ingredients

  1. 90 grams (Filling) Cheddar cheese, grated

Filling

  1. 3 tablespoon oil
  2. 1.5 kilograms fresh spinach, washed and chopped
  3. 250 grams mushrooms, sliced
  4. salt and pepper, to taste
  5. 250 grams plain cottage cheese
  6. handful sesame seeds for decoration

Pastry

  1. 250 grams self-raising flour
  2. pinch of salt
  3. 125 grams margarine
  4. cold water, to mix

Directions

  1. Heat half the oil in a saucepan. Add the spinach and stir. Cover and cook for 10-15 minutes, stirring occasionally. Fry the mushrooms separately with the remainder of the oil. Drain the spinach (keep the water for a healthy, vitamin-enriched juice or stock) and mix with salt, pepper, fried mushrooms and cottage cheese.
  2. Sift the flour and salt into a bowl. Rub in the margarine and add water to make a soft dough. Roll the dough out to 1cm (½ in) thick on a floured board. Grease a 25x30cm (10x12 in) oven-proof dish. Place the rolled pastry in the dish and prick the pastry base with a fork before baking. Bake on the middle shelf at 190°C/375°F/Gas Mark 5 for 5-8 minutes or until golden brown.
  3. Once pastry is cooked, spread the spinach mixture evenly on top. Sprinkle with grated cheese and sesame seeds. Place back in the oven for a few minutes until the cheese has melted. Serve with baked potatoes and salad.