Spinach and cottage cheese pie

Recipe from: 9/1/1997 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 125
    self-raising flour
  • 50
  • 30
    cold water
  • 125
    fresh spinach, rinsed, stalks removed and shredded
  • 125
    smooth cottage cheese
  • 1
    extra-large egg, whisked
  • 25
    cashew nuts, chopped and toasted
  • salt and freshly ground black pepper
  • 3
    sun-dried tomato halves in oil, drained and finely chopped
  • milk for brushing


Preheat the oven to 190 ºC (375 ºF). Spray a 13 cm glass ovenproof bowl with nonstick spray. Sift the self-raising flour and rub in the margarine. Stir in the cold water and mix to form a soft, manageable dough. Knead gently and roll out into a 20 cm circle on a floured surface. Cut out a quarter of the circle and set aside. Use the remaining dough to line the bowl. Sauté the spinach in a little oil until tender. Drain well. Mix the cottage cheese, egg, cashew nuts, seasoning and spinach together. Spoon half the chopped tomatoes on to the base of the crust. Spoon the spinach mixture on top and cover with the leftover chopped tomatoes. Roll out the remaining dough to form a lid, brush gently with milk and place on top of the bowl, pressing down firmly along the edge to seal. Trim the edge. Bake for 45 minutes until golden brown on top. Remove from the oven and cool. Turn out on to a plate and spoon chive and butter sauce (see recipe) around the pie. Serve warm. Serves 1.

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