Tuesday, 7 December 2010

Spinach & Mozzarella Pie

Oven 200 – 220 deg.C

Pastry: - just press the pastry gently into your dish - no need to roll out.

1 cup of Self-Raising Flour

½ tsp salt

1/3 cup of vegetable/sunflower oil

4.1/2 tsps. of milk

Blend all the pastry ingredients together until it forms a nice pastry ball.

Gently press it into your greased, shallow, oven-proof dish, prick the base.

Sprinkle a little cornmeal or polenta over the base so that the pastry doesn’t go soggy and chill it for about ½ hr.


500g fresh spinach -

1 ball of buffalo mozzarella

Spinach – washed and cooked in the micro (no extra water need be added) - until just cooked.

Put into a sieve and press down using a small dish to squeeze out as much of the water as poss. Put aside.

Savoury Custard:

1 med. egg

A good glug of single cream

Some milk – making up enough liquid to just fill the case. (can also add some yogurt)

A goodly tablespoon of grated cheddar

Seasoning - mix all ingredients well together in a jug and set aside for a mo.

Putting it together:

Place cooled spinach in the base of your pastry case.

Add the mozarella – in slices or pieces.


Pour the savoury custard over, adding a little more grated cheese on top.

Bake until the custard is going golden and is set.

Eat cold with a lovely mixed salad - also reheats well in the micro.

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