Sumptuous spinach pie

By Hope Malau
06 January 2017

We've added biltong bits to the filling for extra flavour!

Serves 6 Preparation time: 20 min Cooking time: 30 min

  • 200 g spinach
  • 30 g butter
  • 45 ml (3 T) flour
  • 60 ml (¼ c) milk
  • 100 g biltong pieces
  • 100 g Camembert cheese
  • 250 g phyllo pastry
  • melted butter for brushing

1 Preheat the oven to 180 °C.

2 Cook the spinach in a pan with a little water until just wilted. Tip into a sieve, allow to cool then squeeze out the liquid and roughly chop.

3 Melt the butter in a pot over medium heat and stir in the flour to form a smooth paste. Gradually add the milk, stirring until smooth and lump-free. Lower the heat and simmer for 5 minutes or until thick. Add the biltong, cheese and spinach and allow to cool.

4 Unroll the pastry and cover with a damp cloth to stop it from drying out while you work. Brush a sheet of pastry with butter and arrange it in a loose-bottom cake tin, allowing the pastry to hang over the edge. Repeat with the remaining pastry, offsetting each sheet a little to line the entire cake tin. Spoon the spinach mixture in the middle of the pastry and fold the pastry sheets over the filling, making sure it’s completely covered. Brush with a little more butter.

5 Bake the pie for 30 minutes or until crisp and golden.

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