Spinach pie recipe

This recipe is one that my husband developed after spending four years living in Greece when he was a teenager.  It isn’t strictly a “spinach” pie, as we use silverbeet, but it works equally well with spinach, and we have even made it with kale. It is delicious hot but also works really well as a picnic food, as once cold, it holds its shape well and won’t disintegrate (and it tastes pretty good!).

• 1 bunch silverbeet, leaves removed from stems
• 3 eggs, lightly beaten
• 500 grams ricotta
• 250 grams shredded parmesan cheese
• Puff pastry sheets
• Nutmeg, grated

1. Pre-heat oven to 190^oC.
2. Grease an oven-proof dish (I use a ceramic one that is 20x26cm, but you can use any shape) and line with baking paper.  Then line with a sheet of puff pastry, making sure that plenty of pastry comes up the side of the dish.
3. Blanch the silverbeet in boiling water for about three minutes.  Drain and refresh under cold water.  Once cold, drain the silverbeet and then squeeze out as much water as possible.  I use paper towel to do this – it gets a lot of water out.  Too much water in the silverbeet and the pie will go soggy!  Chop the silverbeet into thin strips and then spread out on a plate to air dry while you prepare the ricotta mix.
4. In a large bowl, add the lightly beaten eggs and stir in the ricotta and parmesan cheese until you get a smooth mixture.  We use packet pre-shredded parmesan, but if you are feeling energetic, you can grate the parmesan yourself.
5. Add the sliced silverbeet and stir until well combined.  Season with salt and pepper to taste.
6. Pour the silverbeet/ricotta mix into the oven dish.  Smooth over and add a sprinkle of nutmeg over the top.
7. Top the pie with another sheet of puff pastry, crimp the top and side edges to get a good seal and cut a small “V” shape in the middle to let out the steam when it cooks.  Brush the top with either milk or a beaten egg (the egg makes for a more golden top).
8. Cook in the oven for around 25 minutes, or until the top is golden and the pastry is cooked.  Remove from the oven and let cool for a few minutes before serving hot, together with a green salad.  The pie is also lovely cold (if there is any left!).

A day in the vines

We spent the morning picking grapes in lovely Springton, on the edge of the Barossa.  A group of us, family and friends, make a batch of (mostly) drinkable wine each year.  Last year, we picked grapes from the flatlands in Virginia, but this year we thought we’d go upmarket!   The early morning start was a bit of a challenge for the Hungry Twins (had to get them up at 7.15am instead of their usual post-8am start) but it didn’t diminish their appetites!  Three weetbix were devoured in short order, followed by some fresh homemade bread with vegemite and finished with a babycino.

This was not the first time the Hungry Twins had been grape picking.  They experienced the delights of a vineyard when they were just three weeks old.  Not that they really paid much attention to the whole experience, but they were present when all the important activities were undertaken for last year’s vintage.  And yes, it’s mostly drinkable.

Fresh air is good for sleeping

This year, the Hungry Twins were much more into it and even helped to sample the grapes.  I think Grace ate her weight in shiraz….

I might just take a bunch to eat….

They might have the makings of a wine maker or viticulturist?  It was a nice way to spend the morning, with the reward of a cup of tea and cake (unfortunately you have to wait a lot longer for the wine!).  Grace liked the cupcakes with red icing (red in honour of the grapes of course) but Skye was less excited about the carrot cake.  Neither of the Hungry Twins are great fans of carrots, even in a cake.

Not too sure about carrots in my cake!

After picking, it was back to our winery at the Big G (a shed in Gawler) where we had to have lunch before the arduous task of crushing took place.  For the Hungry Twins, lunch was peanut butter sandwiches (fresh homemade bread that had gone a little squishy) together with yummy corned beef and pickle sandwiches (made by my mother) and some spinach pie.  It all went down pretty well – the corned beef was definitely prized, with the spinach pie coming in a close second.

I don’t mind corned beef!

I think it’s pretty good too!

Vegemite sandwiches with plastic cheese, followed by cherry tomatoes filled in the gaps.  Not quite finished, the Hungry Twins then polished of the remaining strawberries (the punnet was only bought yesterday) and a few table grapes.  It looks like the girls eat any sort of grape – green, red, with or without pips, table varieties or ones to make wine with…  It’s good to see them so flexible!