Name: Spinach and cottage cheese pie
Cook time: 45 min
Total time: 45 min
Yield: 1 serving
Cuisine: Bake
Ingredients: 125.00 ml flour self-raising; 50.00 ml margarine; 30.00 ml water cold; 125.00 g spinach shredded; 125.00 g cottage cheese smooth; 1.00 eggs extra-large, whisked; 25.00 g cashew nuts chopped, lightly toasted; sea salt and freshly ground black pepper; 3.00 sun-dried tomatoes drained of its oils and finely chopped; milk

Recipe Disclaimer

Tap for method

Ingredients (10)

CRUST

125.00 ml	flour — self-raising
50.00 ml	margarine
30.00 ml	water — cold

FILLING

125.00 g	spinach — shredded
125.00 g	cottage cheese — smooth
1.00	eggs — extra-large, whisked
25.00 g	cashew nuts — chopped, lightly toasted
	sea salt and freshly ground black pepper
3.00	sun-dried tomatoes — drained of its oils and finely chopped
	milk

Tap for ingredients

Method:

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.