I may have mentioned this in the past, but I love dishes that are delicious and simple to make. This one is both of those and more. The original recipe called it a Rustic Greek Pie, but I'm also a word nerd, I decided to rename it Agrotikópíta, which roughly translates to that or even farm pie.
Ingredients:
Preheat the oven to 210°C.
Squeeze the excess liquid from the spinach. Place the pastry on a baking tray and spread the spinach in the middle, leaving about a 3cm border around the edge. Sprinkle the garlic over the spinach and pile the halloumi and feta on top. Sprinkle with oregano and season well.
Cut short slits into each corner of the pastry and tuck each side over to form a border around the filling.
Lightly beat the eggs with cream and carefully pour the mixture over the spinach. Bake for 30-40 minutes or until the pasty is golden and the filling is set.
Serve with the lemon wedges and a salad (Greek, or course!)
*Original Recipe from Vegie Food by Rachel Carter
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| Image stolen from growcooksew.blogspot.com |
- 450g frozen spinach, thawed
- 1 large sheet short-crust pastry
- 3 garlic cloves finely chopped
- 150g halloumi cheese, grated
- 120g feta cheese, crumbled
- 1 tbsp oregano sprigs;
- 2 eggs
- 60ml cream;
- lemon wedges to serve
Preheat the oven to 210°C.
Squeeze the excess liquid from the spinach. Place the pastry on a baking tray and spread the spinach in the middle, leaving about a 3cm border around the edge. Sprinkle the garlic over the spinach and pile the halloumi and feta on top. Sprinkle with oregano and season well.
Cut short slits into each corner of the pastry and tuck each side over to form a border around the filling.
Lightly beat the eggs with cream and carefully pour the mixture over the spinach. Bake for 30-40 minutes or until the pasty is golden and the filling is set.
Serve with the lemon wedges and a salad (Greek, or course!)
*Original Recipe from Vegie Food by Rachel Carter