An easy recipe great for using up left over pumpkin, spinach and fetta. Delicious hot or cold. Modified from a Women’s Weekly recipe.
INGREDIENTS
Olive oil pastry:
- 1 ¼ cups plain flour
- salt
- 4 tablespoons olive oil
- 2 tablespoons cold water (or more/less depending on the amount needed for dough consistency)
Pie filling:
- butter
- garlic
- boiling water
- baby spinach, wilted with hot water
- fetta, chopped
- ½ cup pitted kalamata olives, sliced (optional)
- roast pumpkin, sliced thinly after roasting (optional)
- Oregano / mixed herbs
- 200 mls creme frache / cream
- 1 egg, lightly beaten
Preheat oven to 200°C. Place flour and salt in a food processor. Add olive oil and process until mixture resembles fine breadcrumbs. Add enough chilled water to make the pastry form a dough. Refrigerate until required.
Brush the pumpkin with olive oil and roast in the oven until softened (if using it).
Wilt spinach by pouring boiling water over it and add butter and garlic. Leave to drain in sink and squeeze out any excess liquid.
Grease a small lasagna dish with olive oil.
Roll pastry out on a floured surface to fit the lasagna dish. Lay the pastry into the dish making sure you have enough to fold up the sides of the dish about 2cm. If you have pumpkin, remove it from the oven and slice it thinly or scoop out if mushy. Lie/spread pumpkin onto the pastry. Place spinach on top. Sprinkle over the fetta, olives (optional) and herbs.
Lightly beat the creme frache/cream and egg together in a small jug. Season.
Pour the egg and cream mixture over the top of the pie and garnish with extra herbs. Bake for 30- 40 minutes or until crisp. Serve hot or cold with a fresh garden salad.