Spinach and Four Cheese Pie
- 445g Carême Sour Cream Shortcrust Pastry
- 1 small onion & 2 cloves garlic diced and sautéed
- 300g frozen spinach defrosted
- 400g fresh ricotta
- 200g crumbled feta
- 70g grated parmesan
- 70g grated mozzarella
- 1 tbsp of chopped dill
- 3 eggs
- Salt and pepper
- Pinch of nutmeg
- Egg wash: 1 egg beaten with 30ml milk
- 1 tbsp dukka* or sesame seeds
- *available from gourmet food stores
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Step 1 - click here to display
Preheat oven 180˚C. Line the bottom of the baking tin with baking paper. Unroll just under half of the roll of pastry over the bottom of the dish and then prick with a fork.
Chill while you prepare the filling.
Step 2 - click here to display
Mix together the rest of the ingredients leaving out the egg wash and the dukka or sesame seeds.
Step 3 - click here to display
Place the filling on the pastry base then roll the rest of the pastry over the top as the lid, trim as needed. Brush with egg wash and sprinkle with dukka or sesame seeds, bake in the oven for 40 to 60 minutes or until the pastry is golden.
When cool remove from tin and cut into desired portions. Serve either hot or cold with tatziki.