October 17, 2018
"From our Saturday newspaper The Weekend West. Times are estimated."
- Serving Size: 1 (249 g)
- Calories 494.4
- Total Fat - 38.9 g
- Saturated Fat - 20.3 g
- Cholesterol - 225.2 mg
- Sodium - 775.8 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 2.2 g
- Sugars - 2.5 g
- Protein - 30.2 g
- Calcium - 867.4 mg
- Iron - 3.1 mg
- Vitamin C - 24.9 mg
- Thiamin - 0.1 mg
Invert base of a 24cm springform pan (base measuring 22cm) and grease base and side with melted butter.
To make filling - heat oil in a medium, non-stick frying pan over a medium heat and ad the onion and garlic and cook, stirring occasionally, until soft and transfer to a large bowl and cool slightly.
Squeeze out excess moisture from spinach and add spinach to onion mixture with remaining ingredients and mix well to combine.
Layer 5 sheets of pastry together, lightly brushing in between each layer with butter and lift pastry into prepared pan to line base and 2 sides, allowing excess to overhand and repeat layering with another 5 pastry sheets and butter, placing into pan at the opposite angle.
Spoon in filling and smooth over the top and put remaining two sheets of pastry together, brushing in between with butter and fold in half and place on top of the filling and fold over the overhanging from around the edge and brush with remaining butter.
Place pan on a oven tray and cook in a moderate oven (180C) for about 50 to 55 minutes or until golden and crisp.
Remove from the oven and stand in pan for 15 minutes and then remove side and transfer to a board and serve pie cut into wedges.
TIP - dill can be replaced with parsley, if preferred.
Tips & Variations
No special items needed.