Recipes, re-invented from cooking shows
Matty's Spanakopita Picnic Pies
Prep. Time:
Baking Time:
Total Time:
30 mins
40 mins
80 mins
Serves:
Makes 6-8 individual pies
We saw Matty invent these lovely Spanakopita style picnic pies in week 5 of The Great British Baking Show ™. He used ricotta, but that is an expensive ingredient that tends to leave the filling really moist, and this dish uses the more traditional Greek filling. TIPS Ensure spinach is very well...
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Ingredients
HOT WATER CRUST PASTRY
3 cups all-purpose flour
3/4 cup lard or butter
3/4 cup water
1 teaspoon salt
1 egg, beaten (for egg wash)
FILLING
2 pounds fresh spinach (or 16 oz frozen, thawed and thoroughly drained)
12 oz feta cheese, crumbled
3 large eggs, beaten
1/2 cup roasted red peppers, diced
1/3 cup sun-dried tomatoes, chopped
4 green onions, finely chopped
3 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh mint, chopped (optional)
2 cloves black garlic, minced
1/4 teaspoon nutmeg
Freshly ground black pepper to taste
2 tablespoons olive oil
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Instructions
Make the Pastry
Put flour in a large bowl and make a well in the center.
In a saucepan, bring water, lard/butter, and salt to a boil.
Pour the hot mixture into the flour well and mix quickly with a wooden spoon until it forms a dough.
Turn onto a floured surface and knead briefly until smooth. Cover and let rest for 30 minutes.
Prepare the Filling
If using fresh spinach, wash thoroughly and sauté in olive oil until wilted. Drain in a colander, pressing out excess water. Chop roughly.
If using frozen spinach, thaw completely and squeeze out as much water as possible using clean kitchen towels.
In a large bowl, combine spinach, crumbled feta, beaten eggs, roasted peppers, sun-dried tomatoes, green onions, herbs, black garlic, nutmeg, and black pepper.
Mix well and taste - adjust seasoning (remember feta is salty).
Assemble the Pies
Preheat oven to 375°F (190°C).
Divide pastry into portions (keep 2/3 for bases, 1/3 for lattice tops).
Roll out pastry and line individual pie tins or muffin tins.
Fill each pastry case with the spinach mixture, leaving space at the top.
Roll remaining pastry and cut into strips for lattice tops.
Create lattice pattern over each pie by weaving strips over and under.
Brush lattice with beaten egg wash.
Bake
Bake for 35-40 minutes until pastry is golden brown and filling is set.
Cool for 10 minutes before removing from tins.
Serve warm or at room temperature.
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