Spinach and Feta Pie

My mum asked me what I wanted for my 'birthday dinner' while I was home and I asked for an old favourite - Spinach and Feta Pie. I have the recipe out of my Canadian Living: The Vegetarian Collection cookbook which is honestly the best cookbook I've ever bought - I've never been disappointed by any recipe I've tried out of it. If you are ever in the market for a vegetarian cookbook, I really recommend it (my mum liked mine so much she bought herself a copy as well).

I found this version of the recipe on the Canadian Living website, as my copy of the cookbook is currently in a box in the basement of a house in Kimberley, BC, Canada, but it should be the same.

Spinach and Feta Pie

The key to this rustic vegetarian pie filled with classic Greek flavours is the pastry: it's made with extra-virgin olive oil. You can make the pie up to five days ahead and serve it warm or at room temperature (its also quite good cold).

Ingredients

1-3/4 cups (425 mL) all-purpose flour
1 tsp (5 mL) salt
1 tsp (5 mL) baking powder
1/3 cup (75 mL) extra-virgin olive oil
1/3 cup (75 mL) milk
1 egg

Filling:
2 tbsp (30 mL) extra-virgin olive oil
1 sweet onion, chopped
5 green onions, chopped
3 bags (eah 10 oz/284 g) fresh spinach, trimmed
1-1/2 cups (375 mL) crumbled feta cheese
3/4 cup (175 mL) shredded mozzarella cheese
2 eggs
1/2 cup (125 mL) chopped mint
1/2 cup (125 mL) chopped dill
1/2 cup (125 mL) chopped parsley
1-1/2 tsp (7 mL) salt
1-1/2 tsp (7 mL) pepper
1 pinch ground cloves

Preparation

In large bowl, whisk together flour, salt and baking powder. In separate bowl, whisk together oil, milk and egg; pour over dry ingredients. Using wooden spoon, stir to form fairly smooth dough. Turn out onto lightly floured surface; knead until smooth, about 2 minutes. Press into disc; wrap with plastic wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 5 days.)

Filling: Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook sweet and green onions, stirring, until softened, about 2 minutes. Transfer to large bowl.

In batches, place spinach in large pot with just the water clinging to leaves; cover and cook over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press to remove moisture. Add to onions along with feta and mozzarella cheeses, eggs, mint, dill, parsley, salt, pepper and cloves; mix well.

On lightly floured surface, roll out dough to 16-inch (40 cm) circle. Loosely roll around rolling pin; unroll onto 9-inch (23 cm) cast-iron skillet or baking dish, letting dough hang over edge. Mound filling in centre; lift pastry up over filling, letting pastry fall naturally into folds and leaving 5-inch (12 cm) opening in centre. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is steaming, about 45 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 1 day. Reheat in 375°F/190°C oven for 30 minutes.)

Transfer to cutting board or serving plate if desired. Let stand for 10 minutes. Cut into wedges.

Delicious! Also, I love the way you can see the steam rising off the pie in these pictures - yummy!