Spinach Pie

I've always wanted to know how to make this. Finally I found the recipe!

Spinach Pie

Ingredients:

14 sheets of filo pastry
1kg silverbeet (or English spinach)
4 Tbsp of olive oil
10 finely chopped spring onions
1 large brown onion diced
1 tsp of dill
5 Tbsp of parsley
1/2 tsp of ground nutmeg
4½ Tbsp of grated parmesan
170g crumbed feta cheese
5 Tbsp of cottage cheese (or ricotta cheese)
4 large free range eggs (beaten lightly)
40g melted butter
Pinch of salt and pepper

Method:

1. Pre-heat oven to 180*C.

2. Remove the coarse white stems from the silverbeet and discard. Wash and dry the leaves thoroughly.

3. Partially chop the leaves and place in a large covered saucepan. Gently heat until the leaves are soft and tender (approx 5-8 minutes). Ensure the leaves do not stick to the pan. Drain in colander and squeeze out the excess water.

4. Place 3 Tbsp of oil into a frying pan, and cook the diced onion until gold and tender (around 10 minutes), add spring onions and cook for a further 5 minutes.

5. Remove the pan from the heat and add parsley, dill, nutmeg, all the cheeses, the eggs and a pinch of salt and pepper.

6. With a pastry brush, brush your baking tray with the butter and the remaining Tbsp of olive oil. Lay 6 sheets of filo pastry into the baking tray, brushing each with the butter oil mix, making sure that there is no tray exposed.

7. Spoon your mixture onto the pastry. Finish the pie by placing your remaining filo pastry over the top, and glaze each sheet - including the top one - as you go with the oil butter mix. Slice shallow squares over the top.

8. Bake for 35-45 minutes until golden brown.

Serves: 4

Rating: I haven't tried this recipe yet, but I've had others like it. Tastes great!

Lentil Cottage Pie

This recipe is DELICIOUS! It's great to take to work as it reheats well, and you can even cook it in individual rammikins if you wish. Definitely goes down well.

Lentil Cottage Pie:

Ingredients:

800g medium new potatoes, quartered
40g butter
1/2 cup parmesan cheese, grated
1 medium brown onion, chopped finely
2 cloves of garlic, crushed (or to taste)
415g can crushed tomatoes
1 cup vegetable stock
1 cup water
2 Tbsp tomato paste
1/3 cup dry red wine
2/3 cup red lentils
1 medium carrot, chopped finely
1/2 cup frozen peas, thawed
1/3 cup coarsely chopped fresh flat-leaf parsley

Method:

1. Preheat oven to hot (220-230*C)

2. Boil or steam potato until tender, and drain. Mash in large bown with half of the butter and the parmesan cheese.

3. Melt remaining butter in medium deep frying pan and cook onion and garlic, stirring until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot. Bring to the boil. Reduce heat and simmer, uncovered, for 15 mins, stirring occasionally.

4. Add peas and parsley and cook, uncovered, for 5 mins. Spoon lentil mixture into shallow 1 litre ovenproof dish (or individual rammikins, as discussed above).

5. Spread potato mash on top. Bake, uncovered, in hot oven for 20 mins. Stand the pie for 10 mins before serving.

Variation:

Also tastes great with sweet potato or pumpkin mash, instead of the potato mash.

Serves: 4

Rating: 5!