Spinach, pecorino and potato pie

Spinach, pecorino and potato pie

By
From
Arabesque
Photographer
William Meppem

Pecorino is a sharp Italian cheese made from sheep’s milk. It works beautifully with the Middle Eastern combination of spinach and allspice with cubed waxy potatoes in these pies. Serve them as a starter or light lunch dish with a salad, or as an accompaniment to roast lamb or other barbecued meats.

Ingredients

Quantity Ingredient
60ml olive oil
3 shallots, finely sliced
1 garlic clove, finely chopped
1 small bullet chilli, de-seeded, scraped and finely shredded
200g spinach, destalked and finely shredded
1 large waxy potato, peeled and cut into 1 cm dice
1/4 teaspoon allspice
salt and pepper
200ml stock or water
40g pecorino cheese, grated
4 sheets filo pastry
20g melted butter, mixed with 20 ml olive oil

Method

  1. Heat the olive oil in heavy-based pot. Add the shallots, garlic and chilli and stir over a medium heat for 30 seconds. Add the shredded spinach and stir for a further minute until it collapses and softens slightly. Then add the potato dice, allspice, salt and pepper and stock and bring to the boil. Cover the pot, lower the heat and simmer for 4 minutes over a gentle heat. Then raise the heat and cook uncovered for an additional 4 minutes, to let the liquid evaporate. Remove from the heat and tip into a sieve to allow any excess moisture to drain away. Stir in the grated cheese and allow the mixture to cool.
  2. Preheat the oven to 200°C. To make the pies, lay a sheet of filo out widthways and brush one half with the melted butter mixture. Fold this half over the other. Turn this smaller rectangle through 90° so it is again widthways in front of you, and brush half with the butter mixture. Again fold it in half. You should then have a rectangle of about 14 x 20 cm. Trim off 6 cm from one side to make a 14 cm square. Brush with butter. Heap a quarter of the silverbeet mixture into a high mound in the centre of pastry. Fold the pastry sides up and over the filling and flatten them slightly to form a raised pie. Brush the pastry edges with melted butter to help them stick together and then carefully turn the pie over. Flatten and smooth the top slightly and then use the palms of both hands to shape into a neat round pie. Brush the surface with butter and cook for 8 minutes on a tray lined with baking paper.
  3. Remove the tray from the oven and turn the pie over. Return the tray to the oven and cook a further 4 minutes until the pie is a golden-brown all over.
  4. Remove it from the oven and serve it immediately.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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