Spinach pie

Malta Independent - - CROSSWORD & FUN -


1 bunch English spinach, trimmed 1 ta­ble­spoon olive oil 4 green onions, thinly sliced 2 gar­lic cloves, crushed 1 ta­ble­spoon chopped fresh dill 100g feta cheese, crum­bled 1/2 cup grated tasty cheese 4 eggs 1/2 cup self-rais­ing flour 1 1/2 cups milk Mixed salad, to serve


1. Pre­heat oven to 200°C/180°C fan­forced. Lightly grease a 4 cup-ca­pac­ity, 23cm (base) pie dish. Place on a bak­ing tray. Wash spinach. Pat dry with pa­per towel. Roughly chop. Heat 1 tea­spoon oil in a large deep fry­ing pan over medium heat. Add spinach. Cook, stir­ring, for 2 min­utes or un­til wilted. Trans­fer to a plate. Cool for 20 min­utes. Mean­while pre­pare re­main­ing in­gre­di­ents. 2. Heat re­main­ing oil in pan over medium heat. Add onion. Cook for 1 minute or un­til soft­ened. Add gar­lic. Cook, stir­ring, for 30 sec­onds or un­til fra­grant. Trans­fer to a bowl. 3. Place spinach in a sieve. Us­ing the back of a large spoon, press liq­uid from spinach. Add spinach, dill, feta and tasty cheese to onion mix­ture. Stir to com­bine. Spoon over base of pre­pared dish. 4. Whisk eggs and flour to­gether in a jug (mix­ture will be a lit­tle bit lumpy). Grad­u­ally add milk, whisk­ing to com­bine. Pour egg mix­ture over spinach mix­ture. Bake for 30 to 35 min­utes or un­til risen, lightly browned and set. Cut into wedges. Serve with salad.

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