ISBuC (v7) 2012
Spinach and Feta Pie Recipe
by Ella Maughan
Hot Water Crust Pastry
Plain Flour: 350g
Vegetable Fat (diced): 150g
Water: 100ml
Egg (beaten): 1
Salt: pinch
either Fresh Spinach (chopped & cooked): 1Kg
or Frozen Spinach (defrosted & cooked): 500g
Feta Cheese (crumbled): 300g
Onion (finely chopped): 1
  1. Mix spinach, feta and onions together.
  2. Sift flour and salt into a warm bowl.
  3. Put water and fat in a pan and bring to a steady boil. Immediately pour over flour and mix thoroughly.
  4. When cool enough to handle draw into a ball and knead gently. Roll out enough dough to line an 8-inch flan tin. It is important to roll the pastry while it is still warm as it is very hard to handle once cold. However, once assembled, the pie can stand for a few hours before cooking.
  5. Fill with the spinach mixture.
  6. Roll the remainder of the pastry to make a lid for the pie. Trim the edges.
  7. Brush the pie with the beaten egg and put into a hot oven (Gas mark 7, 450F, 230C). After 5 minutes reduce the temperature (Gas mark 5, 400F, 200C) and bake until golden brown (about 40 mins).