This pie will not hang around for long.
It's great eaten hot or cold and any leftovers are perfect for lunch the next day (if there are any leftovers, that is).
Now, I'm not claiming that this is an authentic recipe but the recipe was passed on to me by an old boss who is Greek ;).
It's so easy to make and tastes so good. It's gooey and cheesy and packed with spinach, that has to be good right?
You will need;
400g of spinach, washed and roughly chopped
1 small block, around 200g of hard cheese, grated (I used cheddar)
1 medium onion, roughly chopped
1 egg, beaten
2 packs of ready rolled puff pastry
Fry the onion in olive oil until soft and brown but not too brown.
Transfer the onion to a large pan and add the spinach. Allow the spinach to wilt down and cook for around 10-15 minutes. Keep turning so it does not burn. Add a pinch of salt and pepper.
You will find the spinach will produce a lot of water, once cooked strain the mixture and push through a sieve to remove as much excess water as you can. You want the mixture to be as dry as possible. Add some more pepper (to taste).
Next add the grated cheese to the spinach and mix thoroughly.
Once combined allow the mixture to cool slightly while you get your pastry ready.
Grease a good sized baking tray and roll out the pastry directly on to the tray.
Spoon over the mixture and press down to make sure that the filling is even.
Use some of the beaten egg to seal the sides. Place the other pastry sheet on top and tuck the edges over.
Prick the pie all over with a fork and brush with the remaining egg wash.
Bake for 20-25 minutes at 200 degrees until golden brown.
Serve with a nice green salad and a glass of wine.