Monday, 28 May 2012



“What are we having WITH the salad?” asked one of the teens as we basked in the evening sunshine for yet another meal in the garden.

“With it? Umm..?” 

 I hastily retreated to the cool of the kitchen and hunted through the fridge.

 As this mini heat wave continues I am happy to eat salad every day, however the rest of the family need a little more than this.

So after a variations of salads; nicoise, mixed beans, quinoa and pasta to name but a few, and ample portions of tomato tart (see May th post for recipe) I  went down to the local market in search of inspiration.

There I saw bundles of fresh local spinach.


OK I know we can get spinach all year round in plastic bags in every supermarket, but it’s in season now and the local stuff is delicious.

If it’s good enough for Popeye, it’s good enough for us. Packed with vitamins, A, K, C, and B2 its excellent for magnesium and iron as well. 

Just what we all need.

With that in mind I decided to make a spinach and mozzarella pie.

It’s inspired by Greek spinach and feta pie but certain fussy eaters chez nous aren’t wild on feta and so I have adapted it for mozzarella and it’s delicious.

I also love this recipe because it works well warm the day you make it or cold the next day. 

It is also possible to make it in about half an hour, always a bonus.

Spinach and mozzarella pie


This is my version of the Greek spinach and feta pie but as half the family don’t like feta we have adapted it for mozzarella and find it works really well. I think it is delicious with either.

Preparation time 10-15 minutes
Cooking time15- 20 minutes
You will need a frying pan, bowl and 9 inch loose bottom tart tin


1 large onion
3 cloves of garlic
450g spinach
1 pack of mozzarella
Handful of pinenuts
Pinch of fresh grated nutmeg
1 pack of filo pastry
25-50g melted butter
Olive oil for frying
Salt and pepper to season and sesame seeds to scatter on the top.

Wilting spinach

Spinach and mozzarella tart ready to cook


1.     Slice the onion and garlic thinly and fry in the olive oil for 3 minutes.

2.     Wash the spinach and then add to the frying pan to wilt this will take about 4 minutes the turn off. Drain off any extra moisture and let it cool slightly.

3.     In a bowl mix the cheese, pine nuts and nutmeg and mix well.

4.     Now get the pastry ready. Melt the butter and then brush the tin with it then lay one of the sheets of filo on it. Brush this with the melted butter and add another sheet of filo.

     Lay them round in a pattern so you aren’t always putting the sheets in the same place. Lay about 6 – 8 sheets in the same way.

5.     Now put the spinach mixture into the bowl with the cheese stir well and then put it in the pastry case.

6.     Once it’s all packed in start to layer the remaining sheets of pastry on top brushing the layers with butter until you have used them up.

7.     Seal the edges with butter and tuck in then brush the top with the remaining butter. Scatter with sesame seeds and place in the oven for 15- 20 minutes until golden.
This can be eaten hot, cold or warm!! 

Spinach and mozzarella pie

If you want to be super healthy serve this with a generous portion of watercress. 

To quote an academic friend who knows about these things..  

“The chemicals in this little leaf (watercress) have been shown to stop the signalling molecules that lead to the formation of breast cancer cells- so keep eating.”

Sounds like excellent advice to me.

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