Spinach and cheese pie
Preparation Time: 15 Minutes
Cook Time: 25 - 30 minutes
Serves: Makes 1 large pie
A quick pie to make for when you're extra hungry at lunchtime.
Ingredients
Base
200ml (110 g) Snowflake cake flour
125g butter or margarine
125ml (20 g) Snowflake digestive bran
250ml (100 g) grated cheddar cheese
Filing
45ml butter or margarine
1 medium onion, coarsely chopped
250g fresh spinach, coarsely chopped
250ml sour cream
2ml mustard powder
15ml chopped fresh mixed herbs or 5 ml dried
2 extra-large eggs
1ml Salt and freshly ground black pepper to taste
Method
- Base: Sift flour. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add digestive bran and cheese and mix to a soft pastry. Press pastry into a greased 23 cm ovenproof pie dish.
- Filling: Melt butter in a large, heavy-based frying pan. Add onion and sauté for a few minutes until soft. Add spinach and cook until wilted. Remove from heat and leave to cool slightly. Spoon filling onto pastry base.
- Whisk eggs, sour cream, mustard powder, herbs and seasoning together. Pour over filling.
- Bake in a preheated oven at 180 °C for 25 - 30 minutes, or until set.
