2 savoury spinach pie recipes

Spinach is the standout in these two recipes. The spinach terrine is suitable as a first course or as part of a party buffet, where it can be served with crackers or rounds of baguette, while the Italian spinach pie makes a savoury starter dish.

• Preparation: 30 minutes.
• Cooking time: 1 hour 10 minutes.
• Serves 12.

Ingredients:

• 15 ml (1 tbsp) olive oil
• 2 medium leeks cut into 1 cm (1⁄2 in) pieces and rinsed
• 2 cloves garlic, minced
• 2 bunches spinach, stems removed
• 250 ml (1 c) milk
• 2 medium red peppers, seeded and cut in 1/2 cm (1⁄4 in) pieces
• 7 ml (1 1⁄2 tsp) salt
• 5 ml (1 tsp) curry powder
• 3 ml (3⁄4 tsp) black pepper
• 250 ml (1 c) coarsely grated light mozzarella cheese
• 5 large eggs

Instructions:

1. Preheat oven to 180°C (350°F). Lightly coat a 23 x 13 centimetre (nine x five inch) loaf pan with non-stick cooking spray. Line bottom of pan with wax paper. Coat paper with cooking spray.
2. Heat oil in a large non-stick frying pan over medium heat. Add leeks and garlic; sauté until softened, seven minutes. Remove to large bowl.
3. Wash spinach, leaving some water clinging to leaves. Place in the frying pan over a medium-low heat. Cook, covered, until spinach wilts, two minutes. Add to leeks.
4. Place vegetable mixture in food processor with 50 millilitres (1/4 cup) milk and whirl until smooth. Return mixture to bowl. Add peppers, salt, curry powder, black pepper and cheese.
5. Beat eggs lightly with remaining 175 millilitres (3/4 cup) milk. Stir into the vegetable mixture. Pour into prepared loaf pan. Place pan in a larger baking dish half-filled with hot water.
6. Bake one hour. Remove loaf pan from water bath. Let terrine cool completely. Refrigerate until ready to serve.
7. To serve, unmould onto a platter and remove wax paper.

• Vitamin C from the peppers helps your body absorb more iron from the spinach.

Each serving contains:

• 102 calories
• 7 g protein
• 6 g fat (including 2 g saturated fat)
• 97 mg cholesterol
• 7 g carbohydrates
• 2 g fibre
• 361 mg sodium

• Preparation: 10 minutes.
• Cooking time: 40 minutes.
• Serves 6.

Ingredients:

• 15 ml (1 tbsp) olive oil
• 2 medium leeks, white part only, halved lengthwise, thinly sliced, and rinsed
• 275 g (10 oz) frozen chopped spinach, thawed and squeezed dry
• 250 ml (1 c) cooked long-grain white rice
• 3 large eggs
• 250 ml (1 c) grated Parmesan cheese
• 2 ml (1⁄2 tsp) dried marjoram
• 2 ml (1⁄2 tsp) salt
• 1 ml (1⁄4 tsp) black pepper

Instructions:

1. Heat oil in a medium non-stick frying pan. Add the leeks; sauté until softened, about eight minutes. Set aside.
2. Preheat oven to 190°C (375°F). Lightly coat a 23 centimetre (nine inch) glass pie plate with non-stick cooking spray.
3. Combine the leeks, spinach, rice, eggs, 175 millilitres (3/4 cup) Parmesan, marjoram, salt and pepper in a medium bowl. Spoon mixture into the prepared pie plate, smooth the top and sprinkle with remaining Parmesan.
4. Bake until firm and browned, about 30 minutes. Serve warm or at room temperature, cut into wedges.

Each serving contains:

• 174 calories
• 11 g protein
• 9 g fat (including 4 g saturated fat)
• 117 mg cholesterol
• 13 g carbohydrates
• 2 g fibre
• 524 mg sodium

With vitamins A and C and folate, spinach is good for heart health. Try these delicious recipes today and get the most out of the nutritious super food.

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