The Very Humble Pie.

25 Jul

I liken this pie to a Picnic bar. No, it doesn’t contain chocolate. Nor does it contains caramel, rice crisps or nuts. And OK, it’s not even sweet and, instead of being unquestionably bad for you, it actually contains a good dose of daily vitamins and minerals. You’ll throw my comparison back in my face now and tell me that this pie is nothing like a Picnic bar, but I assure you, dear reader (singular, for I am convinced my flatmate is my only regular), that it certainly is.

It’s ‘Deliciously Ugly’.

For those of you outside of Australia (and you probably aren’t. See previous brackets), this was the slogan attached to the scrumptious yet clearly aesthetically displeasing chocolate bar some years ago.

Look at the photo below and you’ll see, in all honesty, a pretty ugly pie. But don’t be put off by its appearance. In a rare moment of expanding the number of her food-related adjectives from one to two, my flatmate described this pie as ‘very tasty’. I’m not sure and could easily be mistaken, but she may have even slipped in a ‘so’.

If you break down the cost for this pie, sure, it’s a little pricey. But it lasts for days, making fabulous lunches and quick dinners for when you really couldn’t be bothered to even order in takeaway. Stow it in the fridge and heat it up, or eat it cold – it’s actually better this way.

Spinach and Three-Cheese Pie.

Spinach and Three-Cheese Pie

1 TBSP olive oil, plus extra to grease the pie dish

1 medium brown onion, roughly chopped

5 cloves of garlic, crushed and finely chopped

750g frozen spinach, defrosted

1/2 cup water

100g smooth ricotta

1 cup grated tasty cheese

2 TBSP parmesan cheese

2 sheets puff pastry

salt and pepper

1. Heat oil in a large, heavy-based pot over medium heat.

2. Add onion and garlic and fry until soft.

3. Add spinach and water, stir, and leave on medium heat until spinach has broken down.

4. Add the three cheeses and stir to combine.

5. Season to taste and leave to cool completely.

6. Preheat the oven to 220C.

7. Using a 22cm pie dish as a guide, cut two circles from the pieces of pastry. One that is the same diameter as the dish and a circle that is one inch wider around. Basically the pie dish will be a smaller circle sitting inside a bigger one.

8. Grease the pie dish and line it with the larger circle of pastry so that it comes up the sides.

9. Place the spinach mixture inside the pie dish, on top of the pastry.

10. Place the smaller circle on top of the spinach mixture and pinch together with the base to seal.

11. Pierce the top of the pie with a knife to let out excess steam.

12. Place in the oven and bake for 25-30 minutes or until the pastry is golden.

13. Cut into wedges to serve.


One Response to “The Very Humble Pie.”

  1. coffee gift August 24, 2010 at 7:27 am #

    Excellent blog! I genuinely love how it’ s easy on my eyes as well as the info are well written. I am wondering how I may be notified whenever a new post has been made. I have subscribed to your rss feed which should do the trick! Have a nice day!

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