Hot Spinach Pie Recipe
Hot spinach pie is prepard with a base of biscuit crumbs and butter mixed together. Filled witj cooked spinach combined with cream cheese, feta cheese and sour cream, along with eggs and shallots, the hot spinach pie is topped with remaining biscuit crumbs and baked to perfection. Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
BASE:
90 g butter
11/2 cups finely crushed cheese biscuits (approx. 125g)
FILLING:
1 bunch spinach (2 packets frozen spinach)
250 g cream cheese
125 g fetta cheese
300 mL sour cream
4 eggs, lightly beaten
6 shallots, chopped
Directions
BASE:
Melt butter for 40 seconds on HIGH.
Stir in crushed biscuits.
Press 1 cup of biscuit crumbs evenly over base of greased 20cm springform tin.
Refrigerate for 30 minutes.
FILLING:
Chop spinach roughly.
Cook for 5-6 minutes on HIGH.
Drain and press excess liquid from spinach.
Preheat oven to 160°C.
Beat cheeses in bowl with electric mixer.
Add sour cream and eggs; mix well.
Stir in spinach and shallots.
Pour filling over biscuit base.
Sprinkle with remaining biscuit crumbs.
Cook for 35 minutes on LOW MIX/ BAKE 160°C.
Melt butter for 40 seconds on HIGH.
Stir in crushed biscuits.
Press 1 cup of biscuit crumbs evenly over base of greased 20cm springform tin.
Refrigerate for 30 minutes.
FILLING:
Chop spinach roughly.
Cook for 5-6 minutes on HIGH.
Drain and press excess liquid from spinach.
Preheat oven to 160°C.
Beat cheeses in bowl with electric mixer.
Add sour cream and eggs; mix well.
Stir in spinach and shallots.
Pour filling over biscuit base.
Sprinkle with remaining biscuit crumbs.
Cook for 35 minutes on LOW MIX/ BAKE 160°C.
