Spinach Pie Recipe

Filling

• 3 tablespoon oil
• 1.5 kilograms fresh spinach, washed and chopped
• 250 grams mushrooms, sliced
• salt and pepper, to taste
• 250 grams plain cottage cheese

• 90 grams (Filling) Cheddar cheese, grated

Filling

• handful sesame seeds for decoration

Pastry

• 250 grams self-raising flour
• pinch of salt
• 125 grams margarine
• cold water, to mix

1. Heat half the oil in a saucepan. Add the spinach and stir. Cover and cook for 10-15 minutes, stirring occasionally. Fry the mushrooms separately with the remainder of the oil. Drain the spinach (keep the water for a healthy, vitamin-enriched juice or stock) and mix with salt, pepper, fried mushrooms and cottage cheese.
2. Sift the flour and salt into a bowl. Rub in the margarine and add water to make a soft dough. Roll the dough out to 1cm (½ in) thick on a floured board. Grease a 25x30cm (10x12 in) oven-proof dish. Place the rolled pastry in the dish and prick the pastry base with a fork before baking. Bake on the middle shelf at 190°C/375°F/Gas Mark 5 for 5-8 minutes or until golden brown.
3. Once pastry is cooked, spread the spinach mixture evenly on top. Sprinkle with grated cheese and sesame seeds. Place back in the oven for a few minutes until the cheese has melted. Serve with baked potatoes and salad.