For week 5 of my Cook a New, Never-Made-Before Dish Per Week Project I went for a pie. Pies are great. They taste good and make a fantastic appetizer. Moreover, pies are a tastier, handier way to eat vegetables that you wouldn’t otherwise eat on their own (yes, I’m looking at you Mr. Leek).
This time I went back to Jamie Oliver and his Recipe Yearbook 2011/12, which once again – as it did with the Broccoli & Sweet Potato Soup and the Chickpea, Rosemary & Pancetta Soup – didn’t disappoint me. Here is the recipe, enjoy.
Prep time 15 mins, cook 30-40 mins. Serves 6.
- 270g filo pastry
- 200g baby spinach
- 3 medium leeks, sliced
- ½ bunch of chives, finely chopped
- 6 streaky bacon rashers
- 6 eggs
- 200ml milk
- 1 tbs mustard powder
- Grated zest of 1 lemon
- Extra-virgin olive oil
- Salt & pepper
- Preheat the hoven to 180° and grease a 20cm x 30cm baking dish with olive oil. Cover with a layer of pastry, letting the edges overhang slightly. Brush with a little olive oil then add another layer of pastry, repeating until you have used it all (there should be 3 or 4 layers).
- Boil some water. Then place the spinach in a colander and pour over the hot water to wilt it (you may have to do this in 2 batches). Push the spinach down with the back of a spoon to drain. When cool enough to handle, squeeze out any excess water with your hands. Transfer the spinach to a board and roughly chop, then place in a large bowl and set aside.
- Grill the bacon until crisp, then set aside to cool.
- Whisk the eggs in a large bowl with a pinch of salt and pepper. Whisk in the milk and mustard powder and snip in the chives, then grate in the lemon zest.
- Crumble the cooled bacon into the bowl of spinach, then add the sliced leeks. Mix well to combine, then scatter the vegetable mixture over the pastry case. Pour the egg mixture evenly over the vegetables and carefully place the dish on the bottom of the hoven. Bake for 30-40 minutes, or until the pie is just set. Leave the pie to cool in the baking dish for 20 minutes before slicing. Serve warm.
This pie is very tasty – just writing this article made me want to make it again :)
This post is also available in Italian