This Spinach Pie is a firm favourite in my home. I make it every Christmas and during the year too. I have had countless requests for my version of it and over the years I have made countless versions of it. This week we had a cooking lesson in my kitchen and I shared my tips on how to get it just right.
It is important to prepare the spinach properly to ensure a great result. See how to prepare spinach linked here
Spinach Pie
Ingredients
- 1 tbls olive oil
- 1 tbls butter
- 800 g cooked and prepared spinach
- 200 g red onions
- 130 g spring onions chopped finely
- 10 g garlic chopped
- 1/2 lemon juice and zest
- 1 tsp dill
- 16 mint leaves
- 6 sprigs origanum
- pinch nutmeg
- 280 g mozzarella grated
- 150 g cheddar grated
- 220 g feta crumbled
- 125 ml sour cream
- 125 ml cream
- 220 g cream cheese
- 6 eggs
- 250 g phyllo pastry
Instructions
- Oven on to 180ºC
- Butter a 34 x 24 x 5cm baking dish
- Prepare spinach according to my spinach instructions see link above
- To a large pot add the oil and butter on medium high heat1 tbls olive oil, 1 tbls butter
- Add the onions and cook until soft and translucent for about 5 minutes.200 g red onions
- add the spring onion and garlic and stir for about a minute and switch off heat130 g spring onions chopped finely, 10 g garlic chopped
- Stir through the finely chopped spinach, lemon zest and about 1 tbls lemon juice.800 g cooked and prepared spinach, 1/2 lemon juice and zest
- Add the herbs and season to taste.1 tsp dill, 16 mint leaves, 6 sprigs origanum, pinch nutmeg
- Add the mozzarella, cheddar and feta and stir to ensure an even mix.280 g mozzarella grated, 150 g cheddar grated, 220 g feta crumbled
- In a separate bowl add the sour cream, cream, cream cheese and eggs. Using a stick blender blend together until just mixed125 ml sour cream, 125 ml cream, 220 g cream cheese, 6 eggs
- Add the cream mix to the cheese and spinach mix. Check Seasoning
- Line the baking dish with the phyllo pastry reserving 2 sheets for the topping.250 g phyllo pastry
- Pour in the spinach, cheese and egg mix. Spread evenly over the phyllo casing. Roll up the overhanging phyllo to neaten the edges
- Roll up the remaining 2 phyllo sheets tightly and slice into strips about 2mm in diameter. Lift the phyllo pastry strips separating it into individual strands resembling freshly made pasta linguine. Lightly drizzle with butter and pile on top of spinach pie. Cover with foil and bake in pre heated oven for 45 minutes. Remove foil and bake for a further 15-20 minutes until golden blonde.
- Serve on a bed of rocket with thickly sliced fresh tomatoes and fresh origanum drizzled with sesame seeds, pomegranate jewels, olive oil and balsamic vinegar .