No. 28: Spinach, Goat’s Cheese and Tomato Pie – 26.3.12
Today I was in a pie mood. I had puff pastry in my fridge and a gorgeous blue Le Cruset pie dish I received from my parents at Christmas which I’ve hardly used (hardly used for pies that is, I like to bake sausages in it). I was at university today searching food recipes and my boyfriend sent me a link to lots of pie recipes, so I had a look and found one I liked the sound of. So before we begin, the original recipe was called “Scrunch-top Filo Pie” however as you’ve guessed by now, I was using puff pastry, not filo pastry. I will write out the instructions for using filo if any of you want to give it a go but it was still really really good with Puff Pastry!
Serves 4 – Preheat the oven to 180oC or 350oF
2 sheets filo pastry (30 x 50 cm) OR 1 packet Pre Rolled Puff Pastry
1 tbsp of sunflower oil
For the Spinach and goat’s cheese filling:
30g Pine nuts
675g baby leaf spinach, trimmed of any large stalks
200g soft goat’s cheese
2 tsps plain flour
2 eggs, lightly beaten
¼ tsp freshly grated nutmeg
4 tomatoes (about 300g) diced
pinch salt and pepper
Making the filling! Firstly, in a large saucepan, dry toast the pine nut for 2-3 minutes until golden brown and set aside.
Add half the spinach to the sauce pan and cover (it should still have a little water on it from being washed and this will help it wilt and cook). Occasionally stir and once wilted, tip into a colander to drain. Repeat this with the rest of the spinach and when done, squeeze the excess water and roughly chop it up.
Place the goats cheese into a bowl and sprinkle over the flour. Gradually beat in the egg and once done, stir in the spinach, pine nuts and nutmeg and season with the salt and pepper.
Assembling the pie! Spoon half of the filling mixture into your pie dish or whatever you’re using and top this with the diced tomatoes. Cover with the remaining filling mixture and then choose your pie topping!
If using Puff Pastry, basically cut out a lid from your pastry, the same shape as whatever tin or dish you’ve put the mix in but making it about a centimetre or so bigger so you can fit it well over the filling. Using any left over pastry to make a pretty decoration on the top.
If using Filo Pastry, cut each sheet into eight 5 inch squares and brush with the oil. Crumple them up loosely and place the oiled side over the filling.
Bake for 25-30 minutes or until the filling is lightly set and golden brown.
I’ve had some bad experiences in the past with spinach so wasn’t sure if I was going to like this or not but it was so good! The egg had set the filling quite nicely so it wasn’t runny or slimly but was soft and firm but not dry at all. The tomatoes were a really nice component to the pie because they had almost melted away whilst cooking and were a lovely little sweet bite every time you came across one. Was so yummy!