Spinach pie is a recipe that I grew up on and I made damn sure my kids loved it too. Of course, with 3 coeliacs and a dairy allergic child in the family. I had to source a different pastry, cheese and milk to replace in this recipe. If making this pastry from scratch, you will need a thermomix or kneading paddle on an electric mixer.
- 1 bunch silverbeet, trimmed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, crushed
- 1 tablespoon chopped fresh dill
- 4 rashers of bacon
- 1/2 cup vegan cheese
- 8 eggs
- 1 cup of filtered water
- 2 tsp salt
- 90g unsalted butter or dairy free alternative
- 150g gluten free plain flour ensure the flour contains xanthan gum otherwise add a teaspoon in (extra flour needed for kneading)
- 1 1/2 cups any nut or oat milk
- 23cm pie dish.
- Mixed salad, to serve
In a heavy saucepan combine the water, salt and butter. Bring to a simmer, then add the flour and stir the mixture vigorously with a wooden spoon, on a low temperature, cook for approximately 4 minutes more or until the pastry is well combined. Set aside to cool
Whisk 2 eggs.
Set the Thermomix to kneed function for 4 minutes. During the first minute slowly add in half of the egg. And in the 2nd minute the other half. Continue to kneed for a further 2 minutes. If you don’t have a Thermomix, this is easy enough to achieve with an electric mixer with a paddle.
Dust a cool dry surface with ¼ cup of gluten free flour, turn your pastry out and kneed for 4 minutes until its shiny and smooth. Cover with cling wrap and place in the fridge to rest for 15 minutes.
Remove the pastry from the fridge, then using a rolling pin, roll the pastry between two lightly greased pieces of baking paper.
Roll pastry out to 4mm thickness and carefully line your pie dish. Gently press the pastry into the edges and trim off the excess pastry 5mm above the top of the tin, this will allow for shrinkage.
Line the pastry with baking paper and fill with baking beads. Place into the preheated oven and bake for 15 minutes, then remove the baking beads and baking paper and continue to bake for another 10 minutes. Remove and set aside to cool, ready for your filling.
Lightly grease a 4 cup-capacity, 23cm (base) pie dish. Wash spinach. Pat dry with paper towel. Roughly chop and steam for 5 minutes or until wilted, set aside to cool, when cooled squeeze out some moisture with a clean tea-towel.
Heat remaining oil in pan over medium heat. Add onion and bacon. Cook for 1 minute or until softened and bacon has a little bit of colour. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add spinach. Cook, stirring, for 2 minutes. Transfer to a bowl to cool for 20 minutes.
Add dill and vegan cheese to spinach mixture. Stir to combine. Spoon over base of prepared dish.
Whisk eggs and milk (reserve a little for browning the pastry to the top of the pie) whisking to combine, season with plenty of salt and pepper. Pour egg mixture over spinach mixture. Using any left over pastry roll out and cut strips to make a cross thatch pattern, brush with the egg wash.
Bake for 30 to 35 minutes or until risen, lightly browned and set. Cut into wedges. Serve with salad.