Spinach, Egg and Filo Pie

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This is the dish that I made for the Borough Market cookbook club from the Honey and Co at Home book. I have made many variations of this pie before, including a rather good Jamie Oliver recipe with sundried tomatoes and lemon. However, I was drawn to this one as it looked so pretty. The ochre swirl of the eggs on the top make it look like a piece of art work and the golden, crispy pastry is just so tempting. What surprised me was the use of dried mint rather than fresh.  It really packs a flavour punch. This is a recipe that I will come back to again and again as it is just so delicious.

Ingredients

Makes a 23cm round pie for 8

70g butter

1 small packet of filo pastry

For the filling

50g butter

500g spinach

20g dill, chopped

40g (3-4) spring onions, chopped

A few springs of thyme

2 teaspoons dried mint

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground nutmeg

160g yoghurt

50g plain flour

8 eggs (set 4 aside for the topping)

50g pecorino

50g feta

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Directions

  1. Melt the butter for the filling in a large saucepan. Add the spinach and cover. Cook for 3-4 minutes or until the spinach is all wilted, then remove to a colander to drain the excess liquid. Transfer to a large bowl, add the dill, spring onions, thyme, dried mint, salt, pepper and nutmeg, and mix well. Add the yoghurt, flour, four of the eggs, the pecorino and feta, and mix well to combine.
  2. Heat the oven to 200ﹾC/180ﹾC fan/gas mark 6.
  3. Melt the butter for the pastry and spread the filo sheets on the work surface. Brush the first sheet with butter and cover with another sheet. Lift these two into the round baking tin, allowing a little overhang. Repeat this process and lay another layer in the tin, slightly overlapping the first. Continue to do this until the entire tin is lined with filo, with pastry overhanging on all the edges. This will take about 4-5 double sheets.
  4. Fill the tin with the spinach mixture. Scrunch the overhanging filo pastry around the edges so that the top is not covered. Place in the oven for 10 minutes.
  5. Carefully remove the pie from the oven. With the back of a spoon, make 4 evenly placed depressions in the spinach and crack an egg into each depression. Use the tip of a sharp knife to swirl the yolk into the filling, but don’t push it in too much. Return to the oven and bake for a further 20 minutes until the spinach mixture is fully set, the eggs are baked and the pastry is crisp all over.

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Medjool date, honey and macadamia breakfast loaf

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This month’s Borough Market Cookbook Club book was Honey & Co at Home by Sarit Packer and Itmar Srulovich. At the Cookbook Club, one book is chosen and we all make something different from it. There were about 15 of us who made different recipes from Honey and Co at Home, so we got to taste a good range of dishes. This breakfast loaf is not something that I would have chosen to make, and this is the beauty of the club. I’ve made plenty loaf cakes in the past and this seemed pretty ordinary. Well, boy was I wrong. This unassuming loaf is anything but ordinary. It is packed full of flavour. The orange zest and clementine peel elevate this loaf to a whole new level. The dates are soft and sweet, the macadamia nuts buttery and crunchy.  So now I have found my new, favourite breakfast loaf.

 

Ingredients

(Makes one large 2kg loaf or two smaller ones)

150ml full fat milk

110g honey

50g salted butter

280g self raising flour

Zest of 1 orange

Skin of 1 clementine, finely chopped

1 tsp ground cinnamon

1 tsp ground nutmeg

200g Medjool dates, roughly chopped

130g macadamia nuts

2 eggs

For the topping

50g cup macadamia nuts

Sprinkling of demerara sugar

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1.      Heat your oven to 180°C/160°C fan/350°F/gas mark 4. Line your loaf tin(s) with a sheet of baking paper.

2.      Place the milk, honey and butter in a small pan and heat gently until the butter has melted. In the meantime, mix the rest of the ingredients apart from the eggs in a large bowl. Pour in the melted butter mixture and use a large spoon to stir until just combined. Add the egg and stir again until fully combined.

3.      Transfer to the baking tin, top with the macadamia nuts and sprinkle with the demerara sugar. Bake in the centre of the oven for 30 minutes.

4.      Open the oven and rotate the cake for an even bake, then leave for a further 20–25 minutes. It should feel lovely and bouncy when you press it. If you are using two smaller tins, they will bake in a shorter time – I would rotate them after 20 minutes and then leave for another 20 minutes to bake fully.

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