A lovely friend dropped by with some fresh veggies and eggs from her garden so I couldn’t resist making her “throw together” meal, beetroot, spinach and feta pie. It was that good, I’ve made multiple since! Of course, I set the table for Steve and I with our beautiful Linen Tales napkins and table runner. There’s just something about styling a table for a yummy homemade meal that makes it extra special.
Ingredients
Pastry:
1 sheet of frozen puff pastry (or shortcrust pastry, if preferred)
1 sheet of frozen puff pastry (or shortcrust pastry, if preferred)
Filling:
2-3 fresh beetroot, grated
3 onions, thinly sliced
1 big bunch of fresh spinach, roughly chopped
Olive oil (for sautéing)
Feta cheese, crumbled (to taste)
8 eggs
1-2 tablespoons of sour cream (optional)
Method
Once set, remove from the oven, let cool slightly and enjoy!- Preheat your oven to 180°C.
- Line a pie dish with the puff pastry, pressing it into the corners and trimming any excess.
- Grate the fresh beetroot and spread it evenly in the prepared pastry dish.
- In a frypan, heat a drizzle of olive oil over medium heat. Add the thinly sliced onions and sauté until they are soft and translucent. Add the chopped spinach and cook until wilted.
- Layer the sautéed mixture over the grated beetroot in the pie dish.
- Crumble as much feta cheese as you love on top of the spinach and beetroot mixture.
- In a bowl, whisk together the eggs and sour cream (if using) until well combined.
- Pour the egg mixture over the pie filling so it's evenly distributed.
- Place the pie in the preheated oven and bake for about 30-40 minutes or until the pastry is golden brown. If the pastry browns too quickly, cover it loosely with foil.
- Once the pie is golden, check that the egg is set in the middle. If it wobbles, return it to the oven for a few more minutes.
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