Wednesday, July 27, 2005

I love Spinach Pie



I love Spinach Pie. My mother has made it ever since I was a child and it was definitely one of our favourites! Well I suppose it is really silverbeet pie, as that is what my mum always grows in her garden. I found beautiful bunches of silverbeet for only 99c, so I had to make a pie. I am abit annoyed though, I ALWAYS make my own pastry, but this time I didn't. Mum always used a wholemeal shortcrust pastry on her pie and the nuttiness of the pastry pairs perfectly in my book. Well I was tired so I bought some shortcrust. YUCK, I was not happy at all. If you go to the effort to make this PLEASE PLEASE make your own pastry, preferably wholemeal. It doesn't take very long and the results are so much better!!!

For the creamy lettuce salad, I was looking at Zarah's blog and I saw her recipe for Mormor salat and I was drawn to it straight away. I used beautiful tender baby cos from my mum's garden, and fresh in season navel oranges which were juicy and sweet. I used sour cream , orange juice and a little honey in my dressing, but go to food and thoughts for the real recipe. This simple salad was fabulous and I really recommend you make it, but only with the best ingredients.

Spinach pie
2 bunches of silverbeet, leaves and stems seperated, well washed and sliced.
1 egg
1 packet of cottage cheese
parmesan and cheddar cheese
salt and pepper
1 onion and 3 cloves of garlic, diced and softened.
nutmeg
salt and pepper to taste.
Stem stems of silver beet in a pan til tender then put into a colander to drain. Steam Silverbeet leaves til tender and put into the colander to drain. Make sure that the silverbeet is as dry as possible, you will need to squeeze as much water from the leaves and stems as you can, or the pie will be too wet. (keep the juice and use in a soup ;) )

Mix cottage cheese, eggs, freshly gated nutmeg, and salt and pepper in a large bowl. Add onion and garlic. Add silverbeet mix and use as a filling in your favourite pie. Put the cheddar and parmesan on top of the filling in the in the pie.

I hope you make this family favourite!

12 comments:

Anonymous said...

Well, you know I wouldn't eat this. The cheese, the cheese. It's always the cheese. But I bet I could get my kids eating spinach more frequently with this recipe. I'll give it a go! 

Posted by Amy

Anonymous said...

Oh Amy!
The cheese!!!!!! argh and here I was forgetting again! Gee I am a bad friend. If your kids like cheese I am SURE they will love it, I had no spinach phobias as a kid all thanks to this glorious pie! 

Posted by clare eats

Anonymous said...

OH, I have never tried that. Oh I think I will try that when the weather cools down here. But that the pie sounds wonderful, and I bet I could get my nieces to eat it. Thanks! 

Posted by milgwimper

Anonymous said...

Hi Milgwimper,
I should mention that the pie is really nice at room temperature too, and is perfect picnic food 

Posted by clare eats

Anonymous said...

That sounds delicious. I love spinanch anything. And I bet you could make it with my cream cheese pastry! :) You could even make miniature ones--I make something similar with ground beef, cheddar, green onions and then the egg filling. Put a dab of meat mixture in each muffin cup, pour over a Tb. or two of the egg, bake, watch people snuffle them up! : ) 

Posted by farmgirl

Anonymous said...

hi farmgrl!
I so should have used your pastry! That bought stuff was s*%^&! *grrrr* ruin my pie!
oooh your pie sounds good! casey would love that! Do you grow your own silverbeet?

Even people who declare they don't like spinach love this pie! 

Posted by clare eats

Anonymous said...

This looks totally my alley. How exactly does your Mum do her pastry? I don't do whole meal and typically it's for sweets only. I take it that "silver beets" also have a root, you just don't use it? I have beets in the garden and the greens are ready to use. Also, when you say "packet" of cottage cheese, we have 2 basic sizes here, a 1 cup and a 2 cup size. The 2 cup is the more average.

I'm not sure when we are going to get to the Shrimp Sambal. Kirk is coming tomorrow, I have to study for finals on Saturday, I'm writing a post about fishsticks! ;o) 

Posted by Jo

Anonymous said...

Hey Farmgirl! Your recipe sounds wonderful as well. Do you have an "official" write up to pass out? 

Posted by Jo

Anonymous said...

I never had spinach pie before but yours looks yum! 

Posted by boo_licious

Anonymous said...

Hi Jo
Silverbeets are like this
http://home.vtown.com.au/~dbellamy/vegetables/silver1.html

The package of cottage cheese was 500gms which is aproximately 1 pound.

The pastry is just like normal shortcrust (we don't have shortening in australia). Butter flour pinch of salt and I sometimes add an egg as it makes it easier to roll out.

Hi Boo
Spinach pie rocks *grin* 

Posted by clare eats

Anonymous said...

Clare- did you put pastry over the pie? I can't wait to make this. Not to long ago I had a huge bag of Spinach and my family was forced to survive on Quiche for a week, but this sounds much better, since I do love cheese. I can't wait!! 

Posted by Cara

Anonymous said...

Hi Cara
Yes I did, and underneath as well. Mmmm Quiche! But I love this pie much more ;)  

Posted by clare eats

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