Authentic Italian Spinach Pie Recipe

When the spinach has cooled a little, squeeze as much liquid out of it as you can with your hands, then chop it roughly. Combine with the onion, along with a squeeze of lemon juice and plenty of salt and pepper. Set aside 2–3 tablespoons of the beaten egg for glazing and stir the remainder into the spinach and onion mixture. Brush all over the top with oil. Place in a pre heated, 180°C oven and bake for 55 minutes.

• If using larger leaves, my yiayia says it needs to be washed at least three times to remove the dirt.
• 3) Stir in the spinach, spring onions, Parmesan, egg, nutmeg, breadcrumbs and plenty of seasoning.
• Preheat oven to Gas Mark 6, 200°C, fan180°C.
• Top with another 5 layers of filo pastry, again brushing each sheet with oil.

Toss with the spinach and stir in the cheese. Season with Black Pepper. A vegetarian pie recipe made with seasonal autumn vegetables and… In an 8 inch cake tin, roll the first filo sausage in a spiral in the middle of the tin then place the other around the outside. Brush top with egg wash. Roll out about half of the puff pastry to 0.5cm/¼in thick and use to line the prepared pie dish.

Vegan spanakopita (spinach pie) #bakingcontest

Sift the pasta flour into a large bowl and add a large pinch of salt. Add the warm water and olive oil and mix until it comes together to form a dough. Gently mix the onion, garlic, spinach, tofu, vegan feta, lemon juice, parsley, and pine nuts together. Season with salt and pepper to taste. Brush the top of the pie with a little more melted butter, then bake in the oven for minutes until golden and piping hot.

Put spinach and feta mixture on top and spread over the pastry. Top with another 5 layers of filo pastry, again brushing each sheet with oil. Tip into a colander, then use a wooden spoon to press out as much liquid as possible from the spinach. Put the drained spinach in a clean J-cloth or tea towel, then squeeze out as much water as you can.

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Chop the spinach into strips and place in a large bowl. Season well and leave for 10 to 15 minutes. Take a sharp knife and score diagonally across the top to form diamond shapes, be careful not to cut too deep. Brush again with plenty of olive oil. This spinach and squash pie is a fabulous vegetarian dish and would also work well made as individual parcels as a starter. Get our latest recipes, features, book news and ebook deals straight to your inbox every Friday.

Brush the edge of the pastry with a little beaten egg. If using sprinkle with sesame seeds, over the top of the pies. Lightly score the top, as a portion guide ensuring that you do not score the filling layer.