To Prep: 0.30 – To Cook: 1.25 – Servings: 8
- 1 tbs olive oil
- 1 leek, coarsely chopped
- 2 garlic cloves, crushed
- 2 x 250 pkts frozen Spinach, thawed, excess liquid removed
- 700g fresh ricotta, drained
- 400g Greek feta, crumbled
- 2 eggs
- 2 tbs chopped fresh dill
- 1 lemon, rind finely grated
- 1 egg, extra, lightly whisked
- 450g (3 cups) plain flour
- 250g butter, chopped
- 2 egg yolks
- 80ml (1/3 cup) chilled water
Heat oil in pan over medium heat. Stir in leek and garlic for 5 minutes or until soft. Transfer to a bowl.
To make pastry, process flour and butter in a food processor until it resembles breadcrumbs. Add egg yolks and water. Process until dough just comes together. Knead on a lightly floured surface until just smooth. Cover. Place in fridge for 30 minutes to rest.
Roll out two-thirds of the pastry on a lightly floured surface to a 5mm-thick disc. Line a round 4.5cm-deep, 23.5cm (base measurement) fluted pie tin, with removable base, with pastry. Trim excess.
Preheat oven to 180°C. Stir the spinach, ricotta, feta, eggs, dill and lemon rind into the leek mixture. Spoon into the pastry case. Smooth the surface.
Brush edge with extra egg. Roll out remaining pastry on a lightly floured surface to a 5mm-thick disc. Cut into ten 2cm-wide strips. Arrange half the strips, at 2cm intervals, across top of pie. Repeat, crossways, with remaining strips in a weaving pattern. Press to seal. Trim excess. Brush with extra egg.
Bake for 1 hour 10 minutes or until golden. Cool in the pan for 20 minutes. Cut into slices to serve.