Spinach, Broccoli & Cheese Pie

Ingredients

Crisp Pastry:

1 ½ cup plain flour

135g cold unsalted butter

½ tsp salt

½ tsp baking powder

½ cup iced water (approx)

Filling:

1 onion, diced

2 garlic cloves, crushed

4 tbsp unsalted butter

1 head broccoli

120g bag baby spinach

150g feta, crumbled

1c mozzarella, grated

½ cup fresh parmesan, grated

1 tsp lemon zest

1 tsp fresh oregano, chopped

Salt & pepper

1 egg, beaten

Method

To make the pastry:

Place the flour into a bowl with the salt and baking powder. Grate the butter into the flour, stopping every few strokes to toss the flour over the grated butter to prevent it sticking together. Use your fingertips to rub the butter in a little, but you still want to see most of the grated butter. Add the water (you may not need all of it) and mix with a table knife until it forms a ball. Wrap in plastic and place in the fridge while you make the filling.

To make the filling: 

Melt 2 tbsp butter in a frypan and sauté the onion for a few minutes to soften. Cut the broccoli into small florets and add to the onions with the garlic and sauté until slightly softened. Remove from the pan and set aside to cool. Add another 2 tbsp butter and add the spinach and stir until it’s wilted. Remove from the pan and set aside to cool. Give the spinach a gentle squeeze to remove excess water. When the vegetables are cool, toss together with the cheeses, zest, oregano and season.

To finish the pie:

Preheat the oven to 200°C. Lightly dust the bench with flour and roll out ⅔ of the pastry to around a 30cm circle and place in the 21cm pie tin. Spoon in the filling. Roll the remaining ⅓ pastry to 22cm for the pie top. Egg wash the edges and place over the top and press the edges together to stick. Trim edges if necessary. Make a few cuts in the top pastry to allow steam to escape during baking. Egg wash the top and sprinkle with seeds or black pepper if desired. Cook for approx. 30 minutes until golden. Remove from the tin and serve.