This recipe is from the Abel & Cole Cookbook. For those not in the UK (or in the UK, but hiding under a rock for the past 10 years) Abel & Cole is an organic box delivery company. We don't get a box, but I did pick up their cookbook in a charity shop recently. Not sure I've cooked from it before, but this recipe looked like a nice change from my usual spinach pie, which is a more standard Greek-style pile with filo pastry and feta cheese.
Verdict: lovely. Great texture, great spinacy flavour. Easy to make*. According to the recipe, it's equally good cold - I'll let you know after lunch tomorrow, as there are two small pieces left.
I couldn't find the recipe online, so it's below, but if you are looking for things to do with spinach, there are lots of suggestions on the Able & Kole website which you might like to check out.
*Top chef's tip: If you are using the handy hint of egg-white washing the crust after it's been baked blind, be very careful when tipping the dish up to tip out the extra egg-white, because otherwise you might end up with the pie crust landing in many pieces in the bowl of eggs and have to start over again. Just sayin'. I recommend brushing some egg-white on with a pastry brush instead.
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