This vegetarian friendly spiced potato and spinach pie is also delicious as mini individual pies for a picnic.
- 2 hrs 30 mins + cooling
FOR THE QUICK PASTRY
- 250g tub cream cheese, at room temperature
- 250g soft butter
- 625ml cake flour
- pinch salt
FOR THE FILLING
- 1kg potatoes, peeled and cubed
- 100g butter
- 2 onions, chopped
- 15ml cumin seeds
- 1 chilli, finely chopped (optional)
- pinch turmeric
- 200g baby spinach
- 125ml cream
- 180ml feta, crumbled
- milk, for brushing
- sesame seeds, for sprinkling
- For the pastry, cream the cheese with the butter, then mix in the flour and salt to form a soft dough. Shape into a flat disc and refrigerate until firm.
- For the filling, cook the potatoes in salted boiling water for about 15 minutes or until tender. Drain.
- Melt the butter and sauté the onions. Add cumin, chilli, if using, and turmeric. Fry, stirring, for 1 minute. Add the spice mixture to the potatoes, crushing lightly to break them up slightly (don’t mash). Season. Add the spinach and cream and heat until wilted. Cool. Mix through feta.
- Roll ⅔ of the pastry out to 5mm thickness between 2 sheets of plastic wrap. Remove the top plastic layer and flip over (the plastic will help keep the dough together when lining) to line the base and up the sides of a greased 27cm springform tart tin. Carefully remove the plastic and trim the pastry, leaving a 1cm overhang.
- Spoon the cooled filling into the pastry case. Roll the remaining pastry out to 5mm thickness, pierce a hole in the middle to release steam and place on top of the filling. Trim the pastry and pinch the edges together to seal the pie. Refrigerate for 30 minutes or until firm.
- Preheat oven to 190°C. Brush the pie with milk and sprinkle with sesame seeds. Bake for about 45 minutes or until golden and cooked.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: August, 2017