Spinach Halloumi & Feta Pie
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus chilling time
Cooking time: 45 minutes
For pastry
- 220g/7.7ozs. plain flour
- 100g/3.5ozs. wholemeal flour
- 1/2 cup parmesan cheese, grated
- 60g/2.1ozs. butter
- 60ml/2.1flozs. olive oil
- 70ml/2.5flozs. cold water
- Pinch salt
For Filling
- 500g/1.1lbs frozen spinach, thawed and squeezed well to remove liquid (I got 1/2 cup of water from it)
- 2 onions, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 250g/8.8ozs. halloumi, grated
- 200g/7ozs. feta cheese, crumbled
- 1 egg
- 100ml/3.5ozs. cream
- 1/2 teaspoon ground nutmeg
Also
- 1 1/4 sheets of puff pastry (to cover tray), thawed in fridge
- egg yolk mixed with 1 tablespoon milk
Step 1 - Place the flours and cheese in a food processor and pulse to combine. Add the butter, olive oil, water and salt and process until it starts to come together. Knead on a bench until the pastry comes together, cover and rest for 30 minutes at room temperature.
Step 2 - Spray a lamington baking dish (20x30cms/8x12inch)with oil spray and roll out the pastry on a lightly floured surface. Roll out to fit the tray and trim the edges. Dock with a fork and place in the freezer for 15 minutes while the oven preheats (preheat to 150C/300F).
Step 3 - Line the cold pastry with baking weights-I use ceramic weights on top of foil that has been sprayed with oil pastry side down. Bake for 10 minutes. Remove weights and bake for another 10 minutes until done. Cool.
Step 4 - Preheat oven to 200C/400F. Mix all of the filling ingredients in a bowl. Spread out the filling on the pastry. Top with the puff pastry and seal edges with a fork pressed down (I also did a little scoring pattern but this isn't necessary) and brush with egg wash. Bake for 30 minutes or until golden on top.