Spinach and four cheese pie



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Spinach and four cheese pie. Van Carême pastry website

445g Carême Sour Cream Shortcrust Pastry
Baking tin approx. 27cm x 17cm

1 small onion & 2 cloves garlic diced and sautéed
300g frozen spinach defrosted
400g fresh ricotta
200g crumbled feta
70g grated parmesan
70g grated mozzarella
1 tbsp of chopped dill
3 eggs
Salt and pepper
Pinch of nutmeg
Egg wash: 1 egg beaten with 30ml milk
1 tbsp dukka* or sesame seeds
*available from gourmet food stores


1. Preheat oven 180˚C. Line the bottom of the baking tin with baking paper. Unroll just under half of the roll of pastry over the bottom of the dish and then prick with a fork. Chill while you prepare the filling.

2. Mix together the rest of the ingredients leaving out the egg wash and the dukka or sesame seeds.

3. Place the filling on the pastry base then roll the rest of the pastry over the top as the lid, trim as needed. Brush with egg wash and sprinkle with dukka or sesame seeds, bake in the oven for 40 to 60 minutes or until the pastry is golden. When cool remove from tin and cut into desired portions. Serve either hot or cold with tatziki.

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