Serves 6-8
This recipe is from the lovely Loulou. Ever since I first saw Loulou’s photo of, and recipe for this delicious pie, it was love at first sight. I wasn’t disappointed. It tastes as good as it looks! It’s so simple to put together and tastes so spectacular, that it’s the perfect choice for Meatless Monday.
This pie is delicious served warm or cold, but it’s especially good cold and is truly delicious served the next day which makes it the perfect make ahead dish. If you want to cut down the fat, swap out the puff and use filo pastry instead.
Now I’ll take any excuse to use my Thermomix so I chopped the ingredients and beat the eggs in the Thermomix but mixed them all together by hand – literally. There’s something really therapeutic about getting your hand in, don’t you think?
This bake is easy peasy, cheesy pleasy and will both feed a crowd and please a crowd! Thanks Loulou!
Are you a hands on cook?
Ingredients
200g feta cheese
3 spring onions
½ cup parsley
280g baby spinach leaves
750g ricotta cheese
3 large eggs, lightly beaten
pinch ground black pepper
3 sheets of puff pastry
How to – Traditional
- Preheat oven to 180C/160 C fan-forced. Lightly grease a large baking dish.
- Finely chop spring onion and parsley and roughly chop the spinach.
- Crumble the feta.
- Combine all the ingredients in a very large bowl and mix together. The best way is to get down and dirty, and use your hands! Season well.
- Line a large baking dish with 1 and a half sheets of pastry. Top with the spinach mixture and press it down with your hands to make a nice even layer
- Top with another 1 and a half sheets of pastry. Lightly score with a knife to make a diamond pattern.
- For a golden finish, mix one egg with a tablespoon of water and lightly brush the pastry.
- Cook for about 45-55 minutes in a moderate oven. Check on the progression – the best way to bake this pie is slow and steady.
- Try to let the pie settle for about an hour before serving – if you can wait that long! Serve with the Ultimate Greek Salad.
How to – Thermomix
- Preheat oven to 180C/160 C fan-forced. Lightly grease a large baking dish.
- Place feta in TM bowl and chop for 2-3 seconds on speed 5. Set aside in large bowl.
- Add spring onions and parsley to TM bowl and chop for 3-5 seconds on speed 5. Add to bowl with feta.
- Roughly chop spinach in 2 batches for 3 seconds on speed 5.
- Add eggs and mix for 10 seconds on speed 5. Add to bowl with other ingredients.
- Add the ricotta, season well and mix all the ingredients together in the bowl. The best way is to get down and dirty, and use your hands! Line a large baking dish with 1 and a half sheets of pastry. Top with the spinach mixture and press it down with your hands to make a nice even layer.
- Top with another 1 and a half sheets of pastry. Lightly score with a knife to make a diamond pattern.
- For a golden finish, mix one egg with a tablespoon of water and lightly brush the pastry.
- Cook for about 45-55 minutes in a moderate oven. Check on the progression – the best way to bake this pie is slow and steady.
- Try to let the pie settle for about an hour before serving – if you can wait that long! Serve with the Ultimate Greek Salad.
Other info
Preparation time: 10 minutes Cooking time: 45-55 minutes Cooling Time: 1 hour
