Preparation time: 20 minutes
Cooking time: 25 minutes
This fabulous pie, a variation on the ever popular spinach dish Spanakopita, came into being because of leftovers. I had some cooked ragu (a rich pasta sauce), some spinach, filo and quark and the nett result was this, a very good pie.
• 3-4 handfuls baby spinach leaves, about 125g
• 1 pack of filo pastry, around 250g
• Olive oil
• 350g (approx) cooked ragu or any other leftover minced meat sauce, or even chilli, made with about 250g mince
• Freshly grated or ground nutmeg
• 250g tub quark, or similar low-fat cheese or creme fraiche
1. Preheat the oven to gas mark 6, 200C, 400F. Place a baking sheet in the oven.
2. Use half the filo to line the base and sides of a 20-22cm shallow, loose-bottomed flan tin, brushing each sheet with olive oil to keep them moist and pliable. Allow the edges of the pastry to extravagantly overlap the edges of the tin.
3. Spread half the ragu over the pastry, top with the shredded spinach and season it well with a little nutmeg as well as salt and pepper. Add the remaining ragu and then the quark in spoonfuls.
4. Cover the pie with the remaining filo, brushing each sheet with oil and cutting them to fit as necessary. Gather up the overlapping pastry from the bottom crust and fold it over the top crust in a roll. Snip the rolled edge with scissors to make it attractive, then brush the top and edge with a little more oil. Slash through the pie top 3 times.
5. Bake the pie on the preheated baking sheet for 25 minutes, until the top is a deep golden colour.
Whisky match from my Christmas Whisky Collection 2017 (watch the video https://youtu.be/2rvGYhn3_ww)
The Gauldrons, a blended malt created from Campbeltown whiskies by Douglas Laing, proved a delicious match to this flavoursome pie.