The remains of the pie.

Friends came round for dinner tonight. Fed all the kids first. Then whilst they watched Dr Who we relaxed with some wine, pie, salad and slightly burnt garlic bread.

The we all polished off an obscene amount of ice cream.


P.S. It's nice to be complimented on your pastry. TA!

Recipe as requested.

Mediterranean Herb Pie

Pastry
350g/12oz plain flour
1tsp dried herbs or a handful fresh (whatever you fancy, I like basil and rosemary)
175g/6oz butter
(I don't add salt to pastry as I don't think it's needed but if you want to add a large pinch. But the filling has lots of very salty ingredients so don't go mad)

It's a basic shortcrust pastry, sift the flour into a large bowl. Rub in the butter until it's like coarse breadcrumbs. Stir in 6 tablespoons of cold water until loosely combined then knead gently to form a firm dough. Chill in the fridge for 15mins. (The pastry, not you!)

Filling
1tbsp Olive Oil
1 large onion, chopped finely
2 cloves garlic, crushed
2tbsp tomatoe puree
2tsp ready made pesto
400g/14oz spinach, thawed if frozen, chopped and gently steamed if fresh. (chopped is really handy for this and works really well.)
2tbsp capers
2tbsp sultanas or black olives (these are both optional, I'm not keen on sultanas in savoury dishes so I either use olives or leave out)
2tbsp Pine nut kernals (I have made without these if I've ran out but it's better with)
2 tomatoes medium sized, sliced
350g/12oz Feta cheese, thinly sliced
1 egg for glazing

Heat the oil and fry the onion and garlic until soft. Mix pesto with tom puree.
Roll out two thirds of pastry and use to line a greased loose bottom 24cm/9.5inch flan tin. Spread pesto mixture evenly over bottom, spread spinach on top, followed by onion and garlic. Sprinkle on capers, olives (or sultanas) and pine nuts. Top with a layer of tomatoes and then the cheese.
Use the remaining pastry to make a lid, seal edges with a little water. Decorate with pastry trimmings and brush with beaten egg to glaze.
Bake for 40-50 mins at 200C/400F/Gas 6 until golden brown. If you like, 10 minutes before pie is cooked carefully remove the sides of the tin and brush the sides of the pie with glaze and return to the oven to brown the sides. (Don't think I've ever done this, too busy drinking wine).
Serve hot, but the leftovers, if any, are also nice cold.

Hope you like it!