HH Cookshop Recipes (2020) - Greek Style Spinach, Feta & Halloumi Pie
a recipe for success Greek Style Spinach, Feta&Halloumi Pie A deliciously authentic Greek pie with a flavoursome filling & a golden, crispy puff crust.
INGREDIENTS 1 tbsp olive oil 1 tsp salt 300g fresh baby spinach 1 tsp freshly milled black pepper 225g Halloumi cheese 200g feta cheese crumbled 2 tbsp toasted pine nuts 1 lemon 320g ready roll puff pastry 1 medium free range egg beaten
Pour a little olive oil into a large non-stick pan, add a sprinkle of salt and finally place the spinach on top. Cook the spinach for 5-6minutes until wilted and reduced by half its volume, spinach is full of water so its important to cook well to allow us to remove the water when cooked, otherwise the pastry will go soggy when baked. Once the spinach is wilted remove from the pan and transfer into a sieve and leave to drain. Toast the pine nuts in a dry non-stick frying pan for 4-5minutes until golden, making sure you keep stirring them around as they can easily burn if not watched carefully. When the spinach is cooled squeeze all thewater out using your hands, then place in amixing bowl with the grated halloumi and crumbled feta cheese. Add in the toasted nuts and lemon zest and seasonwith only a little black pepper as the cheeses are salty. Mix together to put to one side ready for when you need it. Roll out the puff pastry and place the spinach filling down the centre like a large sausage roll. Brush the edges with beaten egg and fold the pastry over to encase the filling. Crimp the edges of the pastry tomake sure nothing leaks out while baking. Place the pie carefully onto a Crusty Bake tray and brush the topwith the remaining beaten egg and sprinklewith the coriander, mustard and cumin seeds. Bake in a pre-heated oven 180c/160c fan/gas mark 4 for 25-30minutes or until golden and crisp.
1 tsp coriander seeds 1 tbs mustard seeds 1 tsp cumin seeds
Recipe supplied by
Made with FlippingBook flipbook maker