| Lebanese-style Spinach pie |
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This recipe came about from three gifts our very generous hosts sent us home with after our recent stay at Deeb's Kitchen and B&B at Mudgee, NSW. Lebanese-born chef, Bechora, gave me a whole bunch of freshly-cut spinach (silverbeet, actually), a small tub of tarator, which is a Mediterranean garlic dip, and a pot of pickled wild thyme. I just had to make something that would do them justice, and I think this pie does that perfectly. 1 bunch silverbeet, well washed, ribs removed 2 sheets puff pastry (I use 25 percent fat-reduced) 6 button mushrooms sliced and sautéed in butter 2 tablespoons wild thyme, pickled in oil and lemon juice 2 tablespoons tarator (garlic dip)* 125g grated haloumi cheese (or sheep's cheese) 3 eggs salt and pepper to taste, grind of nutmeg squeeze of lemon to taste Place the whole spinach leaves in boiling salted water and bring to the boil then turn off heat and leave for at least 10 minutes. Drain (reserving the water for another use if you like) then chop finely. Place spinach in a bowl and add all the other ingredients, mixing well. Line a 20cm square cake tin** or similar with one sheet of thawed puff pastry, pressing in well at the sides. Prick and place in a preheated 200C oven and bake for 15 minutes until becoming golden. If it has puffed up, just prick a few times to let out the air. Remove from the oven and pile in the filling, then top with remaining pastry sheet. Turn the overhanging pastry back on top at the edges and press well with a fork or your fingers. Prick the top with a fork and return to the oven, baking for a further 30 minutes or until the pie looks well browned. Cool on a rack and serve cut into pieces. Serves 4-6. * alternatively use 2 cloves crushed garlic and 2 tablespoons yoghurt. ** this was the first time I made this. I have since used a round dish, cutting and rolling the pastry to fit. |
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