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Spinach and cheese sunshine pie

  • 0:30 Prep
  • 1:25 Cook
  • 8 Servings


  • 1 tablespoon olive oil
  • 1 leek, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 x 250 pkts frozen Spinach, thawed, excess liquid removed
  • 700g fresh ricotta, drained
  • 400g Greek feta, crumbled
  • 2 eggs
  • 2 tablespoons chopped fresh dill
  • 1 lemon, rind finely grated
  • 1 egg, extra, lightly whisked

Shortcrust pastry

  • 450g (3 cups) plain flour
  • 250g butter, chopped
  • 2 egg yolks
  • 80ml (1/3 cup) chilled water


  • 1
    Heat oil in pan over medium heat. Stir in leek and garlic for 5 minutes or until soft. Transfer to a bowl.
  • 2
    To make pastry, process flour and butter in a food processor until it resembles breadcrumbs. Add egg yolks and water. Process until dough just comes together. Knead on a lightly floured surface until just smooth. Cover. Place in fridge for 30 minutes to rest.
  • 3
    Roll out two-thirds of the pastry on a lightly floured surface to a 5mm-thick disc. Line a round 4.5cm-deep, 23.5cm (base measurement) fluted pie tin, with removable base, with pastry. Trim excess.
  • 4
    Preheat oven to 180°C. Stir the spinach, ricotta, feta, eggs, dill and lemon rind into the leek mixture. Spoon into the pastry case. Smooth the surface.
  • 5
    Brush edge with extra egg. Roll out remaining pastry on a lightly floured surface to a 5mm-thick disc. Cut into ten 2cm-wide strips. Arrange half the strips, at 2cm intervals, across top of pie. Repeat, crossways, with remaining strips in a weaving pattern. Press to seal. Trim excess. Brush with extra egg.
  • 6
    Bake for 1 hour 10 minutes or until golden. Cool in the pan for 20 minutes. Cut into slices to serve.

Source: taste.com.au


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