This recipe manages to sneak some spinach into fussy kids with the flavours of bacon and cheese disguising a vegetable.
I make two pies at a time and freeze one, great for lunch boxes and picnics. Using a cake tin allows for more depth so I use a 20cm fixed base tin.
The pies in the picture have been made with home made pastry, only because I didn’t have any frozen at home! Frozen butter puff pastry works well and usually I have some in the freezer, frozen spinach is very handy too.
Over time I have changed the layering depending on what the boys aren’t eating at the time so feel free to mix it up, bacon on top, cheese through the spinach mix, whatever works for your family!
500g block of puff pastry, defrosted
150g bacon, diced
125mls sour cream
1 egg beaten
150g frozen spinach, defrosted and all water squeezed out
Freshly grated nutmeg
salt and pepper
50g finely grated Parmesan
Preheat the oven to 180 degrees Centigrade.
Heat a pan over a medium heat and cook the bacon, set aside.
In a jug, combine the sour cream, milk, spinach, 3 eggs, grated nutmeg to taste and salt and pepper.
On a floured surface, cut 2/3 of the pastry off and roll out until it fits the tin including the sides, leave any overhang.
Spread the bacon on the pie base, pour over the spinach mixture.
Gently crack the four remaining eggs on top, try to keep them a little separate.
Sprinkle the cheese on top.
Roll out the remaining pastry, until slightly larger than lid required.
Brush the beaten egg around the edges of the pie base, top with the lid.
With a fork, gently press all around the pie to seal.
Take a sharp knife and gently remove any excess pastry, giving you a smooth edge against the tin.
Make two slits in the top to allow steam to escape.
Brush the lid with beaten egg.
Place on a baking tray, just in case it leaks.
Bake for 40 mins until golden.
Allow to sit for 20mins before cutting.