METHOD
THE FILLING
Heat the over to 1800C/1600C Fan. Cook the onion in a large frying pan with the olive oil until soft and starting to brown. Then add the chopped spinach and cover the pan, leaving the spinach to cook for 5 minutes, or until the leaves start to wilt. Remove from the heat and leave to cool.
Drain the contents of the pan with a colander lined with a tea towel, allowing any excess water to run out. It is important that the mixture is as dry as possible.
Place the mix of spinach and onion into a bowl and add the spices, cheeses, three eggs and a pinch of salt and pepper. Mix together well and leave to the side.
Begin to roll out 2/3 of the pastry on a lightly floured surface until it reaches a diameter of 30cm. This will be the base layer of pastry. Transfer this to an 8" cake tin and trim any excess pastry along the edges. Roll out the remaining pastry to a 25cm diameter and set aside. This will be the lid of the pie.
Tip the spinach and cheese mixture into the tin, ensuring it covers the whole base of the tin.
Using a spoon, create five egg-sized holes in the mix. Crack an egg into each hole, then lay the pastry lid on top. Trim and crimp the edges with a fork or with finger and thumb.
Whisk the remaining egg and brush it over the pie. Prick the top of the pie with a fork several times.
Bake for 45 minutes or until golden brown.
THE PASTRY
THE ASSEMBLY
BUON APPETITO
cucina
cucina
This recipe has been taken and slightly adapted from Ottolenghi, an Israeli-English chef of Italian-Jewish descent.
Ally Norris