Spinach & Cream Cheese Pie
Could be GF if you used GF flour & oats for base
One of our family favourites, I’ve been making this for years. I think it may have come from the Moosewood Cookbook originally.
1 bunch of spinach or silverbeet (same amount as the bunches you buy from the supermarket)
3-4 eggs 250gm Cream Cheese
1/2 cup flour 1/2 cup oats
1/4 cup oil (olive is fine) 1/4 cup water
Grated Cheese maybe 1/2 cup (optional) Salt & Pepper (optional)
Mix together flour, oats, oil and water to make a stiff dough. Press into a deep dish (deeper than the one in the picture, though you can make this in a quiche type tray or lasagne dish too). Sprinkle some grated cheese in the bottom of the pastry shell and set aside.
Wash spinach or silverbeet, chop off the root ends, and cook whole leaves in boiling water. I boil the water and then plunge leaves in and they only take a couple of minutes. Drain.
After draining, squeeze out all of the moisture from the leaves, you will be left with a very small ball of smooshed greenery, don’t worry, it swells back up in the dish. Chop it roughly and add to a bowl with the eggs and the cream cheese. Mix it all up. If you have a food processor, definitely use it, but I do it by hand, just mooshing the cream cheese into the side of the bowl to get rid of most of the lumps. I like to leave a few lumps of cream cheese, so you get a nice sour bite every now and again. Make sure the eggs are mixed in well though.
Pour this mixutre into your pastry case and bake about 30 minutes at 150-175º depending on your oven, if fan bake def 150 is high enough. Test with a fork or prong to make sure egg is cooked before taking out.
Serve with veges and/or salad of your choice. This is such a yummy dish, and an easy mid week meal. Enjoy, and just a note, you can double the recipe, and it might be a good idea, it’s super moorish. Great cold too.