Spinach and Bacon Pie - with Feta
This delicious 'family'-sized pie, came to me via a food magazine. The original recipe is from the renowned chef, Curtis Stone. Many thanks.
Preparation: 25 minutes plus Cooking time - 1 hr
Cooking Oil Spray
1 - 2 sheets x Puff Pastry
1 x Onion - chopped
4 rashers x short-cut Bacon - diced
250g x cooked Spinach - drained well
5 x Eggs
300mls x Cream
½ cup x tasty Cheddar Cheese - shredded
100gms x Feta Cheese
Serving Accompaniments - English Spinach and Rocket leaves, with Cherry Tomatoes and a little Balsamic Vinegar.
Pre-heat oven to 170C, or 150C fan-forced.
Spray a 20 cms pie dish with oil. Cut and easy the pastry into the dish, and scrunch the edges. Prick the sides and base before baking for 15 minutes.
Spray and heat a frying pan on medium heat, and cook the Onions for around 2 minutes, or until soft. Add Bacon pieces and cook for 2-3 minutes, until golden brown.
By this stage, remove the pastry from the oven, scatter the Onion, Bacon and Spinach over the base.
Combine Eggs, Cream, Cheddar, and Feta in a bowl, mix well and Season with salt and pepper, to taste. Pour the mixture into the base.
Bake for 40-45 minutes, or until puffed and golden. Serve with Salad, tomatoes and dressing.