Sunday morning fun in the kitchen

FullSizeRender-1-613x460I went grocery shopping the other day and was enticed to purchase some fresh herbs. I normally try not to buy things that aren’t in season… but the dill and mint smelled so good, I couldn’t resist. I woke up this morning feeling like I wanted to be creative in the kitchen. The result: Spinach-Feta pie!

Paired with a side salad and fresh fruit, this spinach-feta pie recipe is a brunch/lunch hit… or, you can just enjoy it yourself with a latte and a great novel (as I did this morning!).

CRUST:
1 ¾ cup of all-purpose flower
1 tsp salt
1 tsp baking powder
1/3 cup extra virgin olive oil
1/3 cup milk
1 egg

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FILLING:
2tbs extra virgin olive oil
1 sweet onion chopped
5 green onions chopped
3 bags of fresh spinach trimmed (or two 284g packages of frozen chopped spinach)
1½ cups of crumbled feta cheese
¾ cup of shredded mozzarella cheese
2 eggs
½ cup of chopped fresh mint, dill and parsely
1½ tsp of pepper
Pinch of ground cloves

CRUST METHOD:
1) Whisk flour, salt and baking powder in a large bowl
2) In a separate bowl, mix the oil, milk and egg. Poor over dry ingredients
3) Using a wooden spoon, stir to form fairly smooth dough
4) Turn out onto lightly flowered surface. Kneed until smooth (2mins). Press into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

 

FILLING METHOD:
1) Meanwhile, in a skillet, heat 1 tbs of the olive oil over medium heat. Cook onions until softened (about 2 mins) then transfer to a large bowl.
2) Blanch spinach in batches: place spinach in large pot with just the water clinging to leaves, cover and cook over med-high heat, stirring once until wilted (about 3 mins). Transfer to strainer. Press to remove moisture

** Or, use two 284 grams packages of chopped frozen spinach. Thaw and strain before use.

3) Add spinach to onions along with cheeses, eggs, mint, dill, parsley, pepper and cloves. Mix well.
4) On a lightly floured surface, roll out dough to 16” circle, loosely roll around rolling pin and unroll the dough onto a 9” cast iron skillet or baking dish letting the dough hang over the edge. Mount filling in the centre, lift pastry op over the filling letting the pastry fall naturally into folds and leaving a 5” opening in the centre.
5) Bake in the bottom third of the oven at 375˚F until pastry is golden brown and filling is steaming (about 45 minutes).
6) Let the pie sit on the counter until the juices that have risen to the top settle back down into the filling.
7) Transfer to cutting board/serving platter and cut into wedges.

 

 

 

 

 

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