Crispy Spinach Pie

A delicious vegetarian main course which even meat-lovers will enjoy. The filling is based on Greek spanakopita, but this pie uses a shortcrust pie shell and adds a crispy crumb topping.

Ingredients

225 g cooked drained chopped spinach
1small onion
3 spring onions
2 tablespoons chopped herbs (parsley, coriander, chives, dill are all good)
2 eggs
Olive oil
40 g fresh breadcrumbs
40 g Parmesan cheese, grated
50 g cream cheese
120 g feta cheese
Pepper
Grated nutmeg
Shortcrust pastry for pie shell

Bake the Pie Shell

Roll out the shortcrust pastry and line a loose-bottomed tart tin. Bake blind for 15 minutes at 180 deg/ 160 deg fan/ gas Mark 4.

Make the Filling

Heat a little olive oil in a wok or frying pan, then sauté the chopped onion and two chopped spring onions gently for 5 minutes. Stir in the spinach and herbs, fry until no liquid remains. Season with plenty of nutmeg and pepper. Cool.

Beat the eggs, then mash in the feta cheese and cream cheese and mix well.

Combine the egg mixture and spinach.

In a food processor, combine the crumbs, one chopped spring onion, Parmesan cheese, pepper and a tablespoon of olive oil. Season with pepper. Process until well combined.

Bake the Pie

Fill the pie shell with the spinach mixture. Cover with the crumb mixture. Bake at 180 deg/160 deg fan/ gas Mark 4 for about 45 minutes until firm, covering with foil after 15 minutes when it is brown enough.