12 Feb 2019, 1:37 pm
auntblabby wrote:
Alita wrote:
auntblabby wrote:
Alita wrote:
My mother's spinach pie. 
Someone also mentioned a sundae pie further up, and I've been mouth watering ever since I read it.
Someone also mentioned a sundae pie further up, and I've been mouth watering ever since I read it.do you have her recipe?
I've written it down somewhere - I think it's in storage atm though. Sorry!
Basically, she mixes blanched spinach, eggs, fetta cheese and/or ricotta (and maybe some fennel or dill) together and pours it into a pan lined with sheets of hand-rolled pastry. The pastry is made by making up a big batch of dough and dividing it into about a dozen little balls and rolling out each one to the diameter of a small plate, then stacking the sheets on top of each other with a layer of melted butter in between each one. At least 6 sheets for the top of the pie and 6 for the bottom. Once stacked, she then goes ahead and rolls the stacks of sheets out into two large sheets, with the individual sheets all stuck together, into the size to fit the pie pan, which is bigger than a basketball (quite a big tray). The butter in between each sheet makes the dough come out like a croissant pastry, but it still has a lovely, chewy, bread-like consistency that works really well re-heated in the microwave on day 2+...It takes about an hour at 180 C to cook, I think. I've noticed the pie works better when the spinach pie is made with ricotta and the stronger fetta cheese is reserved for making pies with silverbeet leaves or wild greens, which are sweeter. Now you've made me want to hunt for the recipe. that sounds so nice and rich
It's about as rich as it is temporary once it's out of the oven.
12 Feb 2019, 3:00 pm
auntblabby
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13 Feb 2019, 7:35 am
Alita wrote:
auntblabby wrote:
Alita wrote:
auntblabby wrote:
Alita wrote:
My mother's spinach pie. Someone also mentioned a sundae pie further up, and I've been mouth watering ever since I read it.
Someone also mentioned a sundae pie further up, and I've been mouth watering ever since I read it.do you have her recipe?
I've written it down somewhere - I think it's in storage atm though. Sorry!
Basically, she mixes blanched spinach, eggs, fetta cheese and/or ricotta (and maybe some fennel or dill) together and pours it into a pan lined with sheets of hand-rolled pastry. The pastry is made by making up a big batch of dough and dividing it into about a dozen little balls and rolling out each one to the diameter of a small plate, then stacking the sheets on top of each other with a layer of melted butter in between each one. At least 6 sheets for the top of the pie and 6 for the bottom. Once stacked, she then goes ahead and rolls the stacks of sheets out into two large sheets, with the individual sheets all stuck together, into the size to fit the pie pan, which is bigger than a basketball (quite a big tray). The butter in between each sheet makes the dough come out like a croissant pastry, but it still has a lovely, chewy, bread-like consistency that works really well re-heated in the microwave on day 2+...It takes about an hour at 180 C to cook, I think. I've noticed the pie works better when the spinach pie is made with ricotta and the stronger fetta cheese is reserved for making pies with silverbeet leaves or wild greens, which are sweeter. Now you've made me want to hunt for the recipe. that sounds so nice and rich
It's about as rich as it is temporary once it's out of the oven.
all the good things in life seem to be temporary, but the bad things seem perennial and ever-present.
13 Feb 2019, 8:17 am
13 Feb 2019, 8:45 am
13 Feb 2019, 5:44 pm
auntblabby wrote:
Alita wrote:
auntblabby wrote:
Alita wrote:
auntblabby wrote:
Alita wrote:
My mother's spinach pie. Someone also mentioned a sundae pie further up, and I've been mouth watering ever since I read it.
Someone also mentioned a sundae pie further up, and I've been mouth watering ever since I read it.do you have her recipe?
I've written it down somewhere - I think it's in storage atm though. Sorry!
Basically, she mixes blanched spinach, eggs, fetta cheese and/or ricotta (and maybe some fennel or dill) together and pours it into a pan lined with sheets of hand-rolled pastry. The pastry is made by making up a big batch of dough and dividing it into about a dozen little balls and rolling out each one to the diameter of a small plate, then stacking the sheets on top of each other with a layer of melted butter in between each one. At least 6 sheets for the top of the pie and 6 for the bottom. Once stacked, she then goes ahead and rolls the stacks of sheets out into two large sheets, with the individual sheets all stuck together, into the size to fit the pie pan, which is bigger than a basketball (quite a big tray). The butter in between each sheet makes the dough come out like a croissant pastry, but it still has a lovely, chewy, bread-like consistency that works really well re-heated in the microwave on day 2+...It takes about an hour at 180 C to cook, I think. I've noticed the pie works better when the spinach pie is made with ricotta and the stronger fetta cheese is reserved for making pies with silverbeet leaves or wild greens, which are sweeter. Now you've made me want to hunt for the recipe. that sounds so nice and rich
It's about as rich as it is temporary once it's out of the oven.
all the good things in life seem to be temporary, but the bad things seem perennial and ever-present.
Tell me about it. According to Albert Einstein, it's just relativity at work.
auntblabby
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14 Feb 2019, 2:52 am
Alita wrote:
According to Albert Einstein, it's just relativity at work.
or sometimes, just relatives
14 Feb 2019, 4:07 pm
auntblabby wrote:
Alita wrote:
According to Albert Einstein, it's just relativity at work.
or sometimes, just relatives
Don't even get me started on that. I could write a thesis on the universe's injustices.
King Kat 1
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18 May 2021, 11:49 pm
19 May 2021, 12:03 am
auntblabby
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19 May 2021, 12:11 am
beef stew pie.
chocolate cream cheese pic or strawberry cream cheese pie.
bacon and cheddar and beef morsel quiche with beef gravy.
19 May 2021, 6:15 pm
Double Retired
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19 May 2021, 6:30 pm
auntblabby
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Joined: 12 Feb 2010
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19 May 2021, 7:47 pm
^^^mee too.
19 May 2021, 9:40 pm
19 May 2021, 10:01 pm
