Spinach and mushroom pie

Recipe from: 7/1/2001 12:00:00 AM

Ingredients 12
Servings 6
Time 25 minutes

Ingredients

  • 900
    g
    fresh spinach (Swiss chard)
  • 45
    ml
    butter
  • 1
    onion
  • 2
    cloves garlic
  • 250
    g
    fresh button mushrooms
  • 2
    large eggs
  • 500
    ml
    ricotta cheese
  • 125
    ml
    herbed feta cheese
  • 30
    ml
    finely chopped fresh mint
  • 8
    peppadews
  • 400
    g
    readymade puff pastry
  • 15
    ml
    milk or melted butter
 

Method

30 minutes
 
Steam spinach until just wilted. Drain well.
Heat butter and add onion, garlic and mushrooms. Sauté until soft.
Add spinach and stir to heat through. Remove from the heat.
Mix together eggs, cheeses, mint and peppadews.
Use half of the pastry to line a greased ovenproof pie dish. Spoon half of the cheese mixture on to pastry. Top with spinach mixture and then remaining cheese mixture. Cover with remaining pastry.
Make small holes in the pastry for air vents. Brush edges with water and press together well to seal.
Brush pastry with a little milk or melted butter.
Decorate with pastry shapes if desired and bake in a preheated oven at 180 ºC for 30 minutes or until golden.
 

Read more on: steam  |  bake
 

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