Pauline’s Spinach and Fetta Pie
On leave
One of our Cooks Corner team is on carers’ leave, so I hunted through her past contributions and thought you might feel like making her very yummy Spinach and Fetta Pie.
Pauline’s Spinach and Fetta Pie
Ingredients
3 leeks, peeled and sliced
2 bunches spinach (silverbeet or kale can be substituted) wilted and sliced
50g toasted pine nuts (sesame seeds can be substituted)
50-75g parmesan cheese
Bunch of mint (coriander can be substituted)
Pampas filo pastry
3 eggs whisked
375g tub of ricotta
100g fetta
1 cup buttermilk
Melted butter for pastry
Preparation
Brush every second sheet of pastry with butter and build up layers in a large, greased pie dish. Pauline did a couple of layers just on the base before covering the sides of the dish.
Add ricotta and fetta to whisked eggs, add buttermilk. Place spinach over the bottom of the lined dish, pour egg and cheese mix over the top and lightly stir through.
Cover with more layers of buttered filo pastry, brush top with butter and sprinkle with pine nuts.
Bake for 10 minutes at 200ЉC then reduce oven to 160ЉC and cook for a further 50 minutes.
A variation might include using mashed potato and slices of chorizo or bacon as a topping instead of the pastry. (This might make it more man-friendly as we’ve only j-u-s-t got them on to eating quiche).
Bon appetite
Pauline
