This wonderful pie is a Gibraltarian cuisine classic eaten all year round but a must have at Christmas and Easter. This pie is traditionally served at room temperature or cold and makes for wonderful party food!
Recipe posted by Nicole
TORTA DE ACELGAS (SPINACH PIE)
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Ingredients
Switch to Cup Measures- 500 grams puff pastry
- 450 grams frozen spinach (defrosted)
- 3 cloves garlic (large, finely chopped)
- 200 grams Cheddar cheese (grated)
- 7 eggs (beaten)
- 0.12 litres olive oil
- salt
- pepper
- egg (beaten - to glaze)
Method
- Preheat Oven to 180° C (For fan oven 150° C)
- Lightly grease a baking dish approximately 28cm X 23cm with a depth of at least 4cm.
- Divide the puff pastry into two pieces; roughly one piece will be two thirds and the other one third of the block. Roll the larger piece of pastry into a rectangle large enough to cover the base and side of the dish allowing for some pastry to dangle over the sides of the dish. Place the pastry in the dish and gently prick the base all over with a fork. Roll the smaller piece of pastry into a rectangle slightly larger than the base of the dish.
- For the filling, break up the defrosted spinach with a fork and to this add the finely chopped garlic, grated cheese, beaten eggs and olive oil. Season generously and mix everything together as thoroughly as possible.
- Pour the filling into the baking dish lined with the pastry.
- Carefully place the smaller piece of pastry over the filling and roll the edges of the pastry inwards to create a border around the pie. It may be necessary to trim the pastry a little particularly around the corners to avoid an excessive pastry rim. Prick the top of the pie with a fork a few times to allow steam to escape whilst baking and glaze the top and edges of the pie with the beaten egg.
- Place the pie in the preheated oven and bake for 1 hr to 1 hr 15 mins. The pie is ready when well puffed up and golden all over and a knife inserted comes out moist but not covered in the filling mixture which should set completely. Allow to cool completely before cutting and serving.
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