Serves 4
Ingredients
- oil, for greasing
- fresh spinach, 900g/2lb, stalks removed.
- butter 115g/4oz/ 0.5 cup
- mature Cheddar cheese, 50g/2oz, grated.
- feta cheese, 115g/4oz/0.66 cup, drained.
- salt and ground black pepper
- fill pastry, 275g/10oz
- mixed ground cinnamon, ground nutmeg and ground black pepper, 10ml/2 tsp of each
How to:
- Preheat the oven to 160˚C/325˚F/Gas 3. Brush the insides of a roasting tin with a little oil. Put the spinach in a colander and wash. Drain. Melt 25g/1oz/2 tbsp of butter in a frying pan.
- Add the spinach. Season. Cover and cook for 5 minutes, until wilted.
- Drain the spinach, cool, then squeeze to remove as much liquid as possible.
- Put the grated cheese in a large bowl, then crumble the feta cheese over it. Add the salt and pepper and stir to mix. Gently melt the remaining butter in a small pan. Remove from heat.
- Unfold the sheets of pastry so the sheets are flat. Peel off one sheet and use to line part of the base of the tin.
- Brush the pastry with melted butter. Keep the remaining sheets covered with a damp tea towel.
- Continue to lay fill pastry sheets across the base and up the sides of the tin, brushing each time with butter, until two-thirds of the pastry has been used. Don't worry if the sheets flop over the top edges - they will be tidied up later.
- Put the cool, squeezed spinach in the mixing bowl and break up any clumps with a fork. Add to the bowl containing the cheeses and mix to combine thoroughly.
- Spoon the mixture into the pastry lined tin and spread out. Fold the pastry edges over the filling.
- Crumple up the remaining sheets of pastry and arrange them over the top of the filling.
- Brush the pastry with the remaining melted butter and sprinkle the mixed spices over the top.
- Put in the oven and bake for 45 minutes. Raise the temperature to 200˚C/400˚F/Gas 6. Cook for 10-15 minutes more. Remove from the oven and leave to cool in a tin for 5 minutes. Cut into squares and serve, or leave to cool and wrap up to transport