Mavis’ Spinach and Fetta Pie
Inroduction
About this Recipe
By: Sheridan Rogers
Made with fresh greens and herbs from Mavis’ organic kitchen garden, and Tweed Valley cheeses from a nearby farm, this tasty pie is just the thing for lunch on the verandah, watched over by Mt Warning.
Ingredients
- filo pastry 1 packet
- melted butter for brushing, plus 100g extra
- fetta 800g, crumbled
- ricotta 800g
- organic chard or spinach 800g, washed and finely shredded
- cream 200ml
- salt and freshly ground black pepper to taste
- preserved lemon 2 tablespoons, shredded (or 1 tablespoon lemon zest)
- eggs 4, lightly beaten
- fresh mint 2 tablespoons, finely shredded
- fresh dill 3 tablespoons, chopped
- flat leaf parsley 1 tablespoons, chopped
Preheat oven to moderate (180degC/160deg fan-forced). Lightly butter a 30cm square x 4cm deep tray. Layer with 6 – 8 sheets of filo, brushing lightly with butter (Mavis’ chef prefers to butter every second or third sheet, not every sheet). Place chard or spinach in a pan with 100g butter, cover with a lid and sweat until softened. Remove and cool. Combine cheeses and remaining ingredients in a mixing bowl. Fold through spinach, check seasoning and press mixture into pastry base. Top with another 6 – 8 sheets of lightly buttered filo. Bake in pre-heated oven 50 – 55 minutes.
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