What haven’t I done before?
- Made spinach and feta pies even though my boyfriend loves them.
- Cheated and used bought pre-made gluten free shortcrust pastry.
- Looked more deeply into the herbs/spices I’m using. Therefore, I’m going to give a few key facts about the herbs/spices I use so I learn more from now on. Nutmeg, the key spice (I just learnt that it is a spice) in my recipe, comes from Indonesia. It is the source of 2 different spices, the other being mace, is grown on trees and used in powder format.
Ingredients (serves 4):
250g x Gluten free shortcrust pastry (it’s hard to find but I got mine from Wholefoods)
1 x Red onion, diced
1 x Garlic glove, diced
250g x Fresh spinach, washed well
1 x Tsp grated nutmeg (but this makes it quite strong so use at your own discretion)
1 x Tbsp grated Parmesan
2 x Eggs
150g x Crumbled feta (save a little to crumble over the top before baking)
Salt and pepper
- Sauté the onions in a tablespoon of olive oil until soft. Add the garlic and wilt all the spinach. Add salt and pepper to taste. Take off the heat and add a knob of butter – let it melt.
- Pre-heat the oven to 180 degrees Celsius.
- In a large mixing bowl, crack in the eggs, nutmeg, crumbled feta, Parmesan, 0.5 teaspoon of both salt and pepper and a full teaspoon of dried oregano. Whisk until combined.
- Between two pieces of clingfilm, roll the pastry until approximately 5mm thin. Cut according to the pie dishes you have. I managed two small, but deep, pie dishes with 250g of pastry. Grease the pie dishes, line with pastry, use a fork to put small holes all over the pastry, fill with baking beans and then repeat with the second pie. Put in the freezer for 15 minutes.
- After 15 minutes, put the pie dishes on a baking tray and blind bake in the oven for 15-minutes until the pastry is cooked. Let the beans cool before you remove.
- When it is safe to remove the beans, fill the pies with the spinach and feta filling. Crumble any remaining feta on the top, sprinkle with a little oregano and bake for 20 – 25 minutes depending on the depth of your dishes. Keep checking that the middle is hot before serving.