Leek and spinach pie

This is meant to be a vegetarian recipe, but when my boyfriend and I made it just now, we ran out of spinach, and so added some bits of ham. The entire thing was ridiculously delicious though, bacon or no.


INGREDIENTS

225gr / 8oz puff pastry
2 tablespoons unsalted butter
2 leeks, thinly sliced
225gr / 8oz spinach, chopped
2 eggs
300ml / 10 fl oz double cream
pinch of dried thyme
salt and pepper

DIRECTIONS

  1. Preheat the oven to 350ºF
  2. Roll the pastry into a rectangle about 25x30 cm / 10x12 in. Leave to rest for five minutes, then press into a 20x25 cm / 8x10 in flan dish. Do not trim the overhang. Cover the pastry and refrigerate.
  3. Melt the butter in a large frying pan over medium heat. Add the leeks, stir and cook gently for five minutes. Add the spinach (and ham/bacon! :p) and cook for another 3 minutes. Leave to cool.
  4. Beat the eggs in a bowl. Stir in the cream and season with thyme, salt and pepper. 
  5. Remove the pastry case and uncover. Spread the cooked vegetables over the base. Poor in the egg mixture.
  6. Place on baking sheet and bake for 30 minutes, or until set. Remove from the oven and leave it to rest for 10 minutes before serving.

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