Rustic Greek Pie

"This is a really beautiful pie and does have a great rustic look about it. Delicious served hot or cold."
 
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photo by GaylaJ photo by GaylaJ
photo by GaylaJ
photo by GaylaJ photo by GaylaJ
Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Preheat oven to moderately hot 200oC (400oF).
  • Squeeze the excess liquid from the spinach.
  • Place the pastry sheet on a baking tray and spread the spinach in the middle, leaving a 3cm (1 1/4 inch) border.
  • Sprinkle the garlic over the spinach and pile the haloumi and feta on top.
  • Sprinkle with oregano and season well with salt and freshly ground black pepper.
  • Cut a short slit into each corner of the pastry sheet, then tuck each side of the pastry over to form a border around the filling.
  • Lightly beat the eggs with the cream and carefully pour the egg mixture over the spinach filling.
  • Bake for 25-30 minutes, or until the pastry is golden and the filling is set.
  • Cut into four portions and serve with lemon wedges and a green salad.
  • Note: If haloumi cheese is not available use all feta instead.

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Reviews

  1. Really enjoyed this, used dried oregano instead of fresh. Presentation looks great.
     
  2. I've made this several times, now and this pie is definitely in my "keeper" file. It's easy to put together so I can make it on weekdays for dinner and pretty and yummy enough for company. <br/><br/>Like another reviewer, I also use all feta. I use frozen, thawed, squeezed spinach that I dry off quickly in a pan with a generous amount of garlic and a mix of herbs like herbes de provence.
     
  3. We LOVED this, as did my Grandmother, who was over for dinner. I wasn't sure exactly what a shortcrust pastry was...I used two refrigerated pie crusts that I pressed together a bit. I cooked my own spinach down from fresh and next time would cook the garlic in with it as I found it a bit harsh. I also used all feta cheese. Overall, a WONDERFUL recipe and VERY easy to make. Thanks so much!!!
     
  4. This is really easy to make, and absolutely delicious. It is a great variation on the classic spinach and cheese pie. Using homemade shortcrust would make it even better (but a bit slower to make, obviously).
     
  5. I made this dish 2X & got it right the 2nd time when faithful to the amt of spinach in the recipe. Both times I used Derf's yummy crust from her Rustic Salmon Pie (recipe #164584), a gratin mix of gouda & mozzarella to replace the haloumi cheese & no oregano as the feta here is loaded w/herbs. This is soooo good, raises spinach to a new level & has a lovely, dinner party worthy presentation. 2 hints to those who follow me (& I hope you do): Don't exceed the amt of spinach listed. Frozen spinach is usually "densely compact" & moreso after pressed thru a sieve to remove any water. After doing that, roughly chop spinach B4 assembling the dish to remove any stringy texture & allow the egg/cream mix to better infuse the spinach. Thx Terese, we like this a lot!
     
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