SPINACH AND POTATO PIE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Grease 22cm round ovenproof pie dish (1 litre/4 cup capacity).
- Cut potatoes into 2cm pieces. Boil, steam or microwave potatoes until tender; drain, rinse.
- Heat butter in pan, add leek, garlic and seeds, cook, stirring, until leek is soft.
- Add spinach, cook, stirring, about 3 minutes or until liquid is evaporated.
- Stir in potatoes, cheese and coriander; mix well.
- Layer 2 sheets of pastry together, brushing each with a little of the extra but-ter.
- Fold layered sheets in half length-ways, place in prepared dish with edges overhanging.
- Repeat with remaining pastry and extra butter, overlapping strips around dish until covered.
- Spoon potato mixture into dish, fold overhanging edges back over filling and gather in centre.
- Brush all over with extra butter, bake in moderate oven about 30 minutes or until browned and hot.
INGREDIENTS
- 500 grams new potatoes, peeled
- 50 grams butter
- 350 grams leek, sliced
- 1 clove garlic, crushed
- ½ teaspoon cumin seeds
- 250 grams packet frozen spinach, thawed, well drained
- 100 grams feta cheese, crumbled
- 1 tablespoon chopped fresh coriander
- 8 sheets filo pastry
- 50 grams butter, melted, extra
6 comments for “Spinach and Potato Pie”
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