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| Individual portion |
This is one of Frances' specialties and can be made in a round or square dish.
Pie Ingredients
- 1kg spinach
- 1 onion, finely chopped
- Parsley, finely chopped
- 60g grated cheese - usually a white cheese is best
- 3 hard-boiled eggs, coarsely chopped
- 1 cup bechamel sauce (see recipe below)
- 340g flaky pastry
Bechamel Sauce
- 30g butter
- 30g (1/4 cup) flour
- 1 cup hot water, milk or stock
- Heat half the butter in a small pan, add the flour and stir well.
- Cook for 1 minute and gradually add the liquid, stirring all the time, and cook for 10 minutes.
- Add the remainder of the butter, stir until this has melted into the sauce.
- Add salt & pepper and beat well.
Method
- Thoroughly wash the spinach, drain, chop and put into a pan without water.
- Add the onion, parsley, salt & pepper and cook until tender.
- Drain well and squeeze dry.
- Make the bechamel sauce.
- Mix the cheese and eggs.
- Combine the bechamel, cheese and eggs with the spinach and mix well - put aside.
- Cut the pastry in half and roll out into 2 equal flat pieces (round or square depending on the dish).
- Grease a baking tin and line it with one sheet of pastry.
- Spread with the spinach mixture, cover with the remaining sheet of pastry, press down around the edges and prick the top with a fork.
- Cook in a pre-heated oven (220C) until the pie is golden brown.
- Take from the oven and let it cool a little before cutting and serving.
Accompaniments
The pie can be accompanied with steamed and/or roast vegetables (cooked in the oven at the same time).
