With its golden crust and Greek-inspired filling, this tasty pie is a winner for spring parties and picnics. Feta and fresh lemon rind are key flavours in the rich spinach filling, all bound up in a buttery crust.
Ingredients
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1 tablespoon olive oil
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1 leek, coarsely chopped
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2 garlic cloves, crushed
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2 x 250 pkts frozen Spinach, thawed, excess liquid removed
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700g fresh ricotta, drained
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400g Greek feta, crumbled
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2 eggs
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2 tablespoons chopped fresh dill
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1 egg, extra, lightly whisked
Description
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Heat oil in pan over medium heat. Stir in leek and garlic for 5 minutes or until soft. Transfer to a bowl.
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To make pastry, process flour and butter in a food processor until it resembles breadcrumbs. Add egg yolks and water. Process until dough just comes together. Knead on a lightly floured surface until just smooth. Cover. Place in fridge for 30 minutes to rest.
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Roll out two-thirds of the pastry on a lightly floured surface to a 5mm-thick disc. Line a round 4.5cm-deep, 23.5cm (base measurement) fluted pie tin, with removable base, with pastry. Trim excess.
- Preheat oven to 180°C. Stir the spinach, ricotta, feta, eggs, dill and lemon rind into the leek mixture. Spoon into the pastry case. Smooth the surface.
- Brush edge with extra egg. Roll out remaining pastry on a lightly floured surface to a 5mm-thick disc. Cut into ten 2cm-wide strips. Arrange half the strips, at 2cm intervals, across top of pie. Repeat, crossways, with remaining strips in a weaving pattern. Press to seal. Trim excess. Brush with extra egg.
- Bake for 1 hour 10 minutes or until golden. Cool in the pan for 20 minutes.
- Cut into slices to serve and enjoy! Rate if you liked our recipe!
Website: www.taste.com.au
