Spinach and mushroom pie

This recipe for spinach pie makes a light meal, using fresh spinach and home-made pastry.

There is no need to be afraid of making your own pastry but it is more time-consuming than buying a packet of ready-made.

If you prefer you can buy a frozen roll of shortcrust pastry for the shell, but make sure you follow the packet instructions for how to roll and bake it as the right temperature is crucial.



Shortcrust pastry:

2 cups cake flour (280g)
2ml salt
125g cold butter
125ml iced water
5ml fresh lemon juice or brandy
60g packet white or brown onion soup
1 cup sour cream
500g fresh spinach
40ml butter or margarine
125g button mushrooms, sliced
250g tub of smooth cottage cheese
3 extra large eggs, beaten
salt and freshly ground black pepper to taste
2ml mustard powder
125ml grated Cheddar cheese (50g)


Shortcrust pastry: Sift the flour and salt together.

Cut butter into small pieces and rub into the flour until the mixture resembles breadcrumbs.

Mix water and lemon juice into the mixture to make a stiff dough.

Knead well, then cover with plastic wrap and refrigerate for 30 minutes.

Roll out the dough on a lightly floured surface to a thickness of 3mm.

Grease and line the base of a 24cm diameter ovenproof dish.

Place the pastry on the base and sides.

Filling: Mix the soup powder and sour cream.

Wash the spinach, blanch until soft and chop finely.

Heat butter and saute the mushrooms.

Mix together the mushrooms, spinach and sour cream mixture.

Add the remaining ingredients and mix well.

Spoon the filling into the raw crust and bake in a pre-heated oven at 200°C for 35-40 minutes or until the filling is set.

Tip: to avoid the smell given off by spinach, cabbage or cauliflower when boiling, add a couple of bay leaves to the pot while boiling them.

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