Spinach And Cheese Pie

Ingredients 

• 500 grams spinach leaves, stems removed
• 225 grams cottage cheese, grated
• 1 cup refined flour (maida)
• 60 grams chilled butter , chopped
• 1 tablespoon olive oil
• 2 small onions,chopped
• 1 tablespoon chopped fresh oregano or 1/2 teaspoon dry oregano
• Freshly ground black pepper powder to taste
• Salt to taste
• A pinch of grated nutmeg 
• 1/2 cup cream
• 1/2 cup milk
• 1 egg

Method

1. Preheat oven to 180°C. Place flour and butter in a food processor and process until mixture resembles coarse breadcrumbs. If mixing by hand, rub butter in with fingertips. While the processor motor is running, add drops of iced water until dough holds together.
2. If not using a processor mix with a knife or a wooden spoon. Or can mix with hands and make a dough without kneading much. You will need approximately two and a half tablespoons of water.
3. Press dough into a ball, wrap in a greaseproof paper or plastic wrap and refrigerate for at least thirty minutes before rolling or shaping. Cut the spinach leaves into thin ribbons with a sharp knife.
4. Heat oil in a large pan. Add onions and sauté on medium heat for five minutes or until softened. Add spinach, oregano, black pepper powder, salt and nutmeg and cook over high heat, stirring frequently for about five minutes or until most of the liquid has evaporated.
5. Remove from heat and set aside to cool. To make custard, whisk together cream, milk, one egg and a pinch of salt. Set aside. Roll out the dough into a half inch thick diskette. Line a pie dish with the rolled out pastry and trim the edges.
6. Prick with a fork and blind bake in the preheated oven for twenty-five minutes. Spread the spinach mixture over the pie and top it up with cottage cheese.
7. Pour the custard mixture over it. Bake in the preheated oven for thirty five to forty minutes. Cut into wedges and serve hot.

Nutrition Info