Probably more than anyone else we have Julie to thank fir the guidelines under which the Book Club continues to flourish. A writer, a lecturer, President of the WA Arts Council Fine Arts, as well as a wife and mother, Julie was first introduced to the group from Arts Access on the initiative of Jane Stewart. Julie has given freely of her knowledge, enthusiasm and time and introduced us to writing and writers which have greatly enriched our group’s activities.
Spinach Pie
Having spent half of last night trying to decide just what “favourite” meant and because I tend to cook in rather an ad how style and rarely measur tried and trues, I thought the way I present the recipe should reflect thos. I suppose a favourite recipe is one that comes to mind spontaneously when you think “What shall I give then to eat?”
Almost invariable when I want something quick to prepare, tasty and able to be made in advance. I think – Spinach Pie. Everyone seems to like it, even meat eaters, because the feta cheese gives it a sharpness and the filo pastry is crisp but not too rich.
I have served it in a deep dish with other casual food – lasagne, moussaka, chilli con carne, ratatouille – for a large buffet meal when everyone helps themselves. And I’ve served it in a small ceramic dish for an intimate lunch with a Greek salad, (torn spinach, wedges of tomatoes, sliced mushrooms, black olives and more feta cheese) Witt a glass of wine and crusty bread.
Sometimes I make it weeks in advance and freeze it sealed in plastic film. Defrosted and popped into a hot oven, no one would know it hadn’t been thrown together that morning.
Throwing things together is the way I cook. I rarely measure. You just get a sense of what’s right with practice.
So: A bunch of fresh spinach stripped of the stalk, washed torn and steamed,, with no water added, until wilted. Strain off the moisture that the draws out. Chop roughly.
Sauté a couple of cloves of minced garlic and a few chopped spring onions in a little butter. Mix with spinach. Season with pepper and a shake of nutmeg. No salt. Beat 3 or 4 eggs with a cup or so of milk (or half milk and half cream). Crumble in a chunk (about 120g) feta cheese and a tablespoon or two of grated Parmesan cheese. Fold into cooled spinach mixture.
Take a deep baking dish and oil it. Place 5 or 6 layers of filo pastry brushing each layer with melted butter or oil. You don’t have to be neat about this. You can fold the sheets but leave generous edges. Pile in spinach/cheese/egg mixture and cover with 5 or 6 more sheets of filo pastry remembering to brush each layer with oil or butter. Bunch edges over to form a thick, sealed rim. Brush the top with oil.
Bake in a hot oven Until brown and crisp and puffed high.
Serve immediately or cool, seal and freeze and reheat after thawing. This amount will serve six generous portions.