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Ingredients
- 450 g (1 lb) packet of frozen spinach, thawed
- 1 large sheet of frozen shortcrust (pie) pastry, thawed
- 3 garliccloves, finely chopped
- 150 g (5 1/2 oz) haloumi cheese, grated
- 125 g (4 1/2 oz/heaped 3/4 cup) crumbled feta cheese
- 1 tablespoon oregano leaves
- 2 eggs
- 60 ml (2 fl oz/1/4 cup) pouring (whipping) cream
- lemon wedges, to serve
Method
1. Preheat the oven to 210°C (415°F/Gas 6-7). Squeeze out the excess liquid from the spinach.
2. Place the pastry on a baking tray and spread the spinach in the middle, leaving a 3 cm (1 1/4 inch) border around the edge. Sprinkle the garlic over the spinach and pile the haloumi and feta on top. Sprinkle with the oregano and season well. Cut a short slit into each corner of the pastry, then tuck each side of the pastry over to form a border around the filling.
3. Lightly beat the eggs with the cream and carefully pour the egg mixture over the filling. Bake for 30-40 minutes, or until the pastry is golden and the filling has set. Serve with the lemon wedges.
