Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Turkish Spinach and Cheese Pie




Source of Recipe


australian women's weekly


List of Ingredients




½ cup milk
½ cup water
½ teaspoon salt
approximately 3 cups flour
1 bunch silverbeet, white stalks removed, chopped
300g Fetta cheese, crumbled
4 bocconcini, torn
50g pine nuts, toasted
1 onion, finely chopped
black pepper
2 lemons, juice

Recipe



Place milk, water and salt in a small saucepan and heat until nearly boiling.

Using your hand, or a spoon, if desired, work in enough flour to make a dough. Place onto a floured surface and knead until smooth. Set aside in an oiled bowl covered with plastic wrap. Set aside to rest at room temperature for an hour.

Rip about 2 tablespoons of the mixture from the dough and place on a floured surface. Roll out until thin (approx a 20cm oval shape).

Sprinkle over some silverbeet, fetta, bocconcini, pine nuts and onion. Season with black pepper and a drizzle of lemon juice. Repeat with remaining dough and filling.

Heat a non stick frying pan. Cook the pies - in batches- for about 3 minutes each side or until crisp. Serve warm or cold.