RECIPE: Pat's Spinach Pie
Images by Maja Baska
This month, we share a spinach pie recipe from a much loved member of our community, Pat Brodie. Pat and her partner, Nicky Leap, are life long members at Lyttleton and have been so super supportive of us since before day one of our opening. Learn more about Pat and Nicky’s contribution to the community in this post lovingly written by their neighbour, Jess Leslie.
SPINACH PIE
Recipe by Pat Brodie
There are many variations to this pie. It is vegetarian but definitely not vegan.
Make your own shortcrust pastry with your choice of flour; or use ready-made filo or shortcrust - defrosted to room temperature.
Allow enough time for the filling to cool off a little once cooked – 10 or 15 minutes is enough – but this stops the egg from cooking immediately that it comes into contact with the hot spinach mixture. The whole procedure if you are using ready-made pastry will take about 45 minutes plus cooking time.
For a large pie to serve six use a baking dish 20cm X 8cm - or 20 cm round.
Ingredients
Shortcrust pastry (make your own or use ready-made filo or shortcrust)
3 tablespoons Olive Oil
1 tablespoon cumin seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds
2 brown onions
2 large bunches spinach / silver beet / swiss chard
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
400g feta cheese
4 eggs
finely ground black pepper (to taste)
2 heaped tablespoons of finely shaved / grated parmesan cheese (optional)
Method
Preheat the oven to 350F or 180 degrees centigrade.
For the filling, using a deep saucepan with a solid base, heat 3 tablespoons of olive oil.
Once the oil is hot, add 1 flat tablespoon each of cumin seeds, fenugreek seeds and fennel seeds. Let them sizzle on a medium heat until they start to ‘pop’.
Finely chop two brown onions and add to the pot, mixing well and lowering the heat. Allow time for the onions to sweeten and begin to brown, but not burn.
Meanwhile, take two large bunches of the very wonderful ‘Lyttleton” spinach / silver beet / Swiss Chard and remove the course or thick stalks. Save the stalks to make vegetable stock. Immerse the spinach leaves in plenty of water – giving them a good wash. Lift the leaves from the water and chop them coarsely. While still wet add the chopped spinach to the onion mixture. This is all the moisture that is needed.
Mix well, add one flat teaspoon of ground cumin and half a teaspoon of ground nutmeg, mix again, turn temperature down low and let this simmer until the spinach is tender. Remove the pot from the heat and let it sit with the lid removed for 5 to 10 minutes.
While the mixture is losing some of its heat, finely chop 400 g of feta cheese and add this to the spinach along with four well beaten eggs. Add some finely ground black pepper and, if you like a little more richness add two heaped tablespoons of very finely shaved/ grated Parmesan cheese. Mix well.
Prepare the pie crust according to your preference and lay this out in the greased pie dish, saving enough for the lid. Once the lid is on the pie and edges are sealed. Poke a few holes in to let the steam out and brush the top of the pie with some melted butter. Sprinkle with some sesame seeds and bake in oven for approximately 35 to 40 minutes or until the top is golden brown.
Serve warm but not baking hot; the pie freezes well and is great eaten cold for picnics or school lunches – if anybody has these anymore.
Tastes better when shared with neighbours. Enjoy!
To our life long members Pat and Nicky,
You will forever be in our hearts and our community. Thank you for your endless support and always putting a smile on our faces. Safe travels back to your new home over the seas, come back and visit us whenever you please. Please!
Love from all at Lyttleton