adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spinach and cheese sunshine pie
Spinach and cheese sunshine pie
0 Likes
Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Flaky golden pie filled with tangy feta, zesty lemon, and spinach - perfect for spring gatherings and outdoor feasts.
Ingredients:
  • 18.20 gm olive oil
  • 1 leek, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 x 250 pkts frozen Spinach, thawed, excess liquid removed
  • 700g fresh ricotta, drained
  • 400g Greek feta, crumbled
  • 2 eggs
  • 40.00 ml chopped fresh dill
  • 1 lemon, rind finely grated
  • 1 egg, extra, lightly whisked
  • 450g (3 cups) plain flour
  • 250g butter, chopped
  • 2 egg yolks
  • 80ml (1/3 cup) chilled water
Instructions:
  • Warm the oil in a pan over medium heat, then sauté the leek and garlic for 5 minutes until they are tender. Remove from the pan and place in a bowl.
  • In a food processor, pulse together flour and butter until mixture resembles breadcrumbs. Add egg yolks and water, and pulse until dough forms. Transfer dough to a floured surface and knead until smooth. Cover and refrigerate for 30 minutes before using.
  • Roll out majority of the pastry on a lightly floured surface to a 5mm-thick disc. Use it to line a round 4.5cm-deep, 23.5cm fluted pie tin with removable base. Trim off any excess pastry.
  • Preheat the oven to 180°C. Combine spinach, ricotta, feta, eggs, dill, and lemon rind with the leek mixture. Fill the pastry case and evenly spread the mixture on top.
  • Brush the edge with extra egg, then roll out the remaining pastry on a lightly floured surface into a 5mm-thick disc. Cut it into ten 2cm-wide strips. Start by arranging half of the strips at 2cm intervals across the top of the pie, then create a weaving pattern by placing the remaining strips on top. Press to seal, trim any excess pastry, and brush with extra egg.
  • Bake until golden, approximately 1 hour and 10 minutes. Let it cool in the pan for 20 minutes, then slice and serve.

Similar Recipes