Learn how to make Cheese And Spinach Pie , a palatable and tasty pie recipe by Anushruti only on Rajshri Food! This Cheese and Spinach Pie is a true classic in its own and what can be better than a slice of home made pie.So make the most easy & yummy pie at home with Anushruti only on Rajshri Food. Note: You could use any cheese here like ricotta, cottage cheese, paneer cheese or goat cheese. Kalamata olives can be substituted with any other olive.
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Ingredients
( Serves 6 to 8 depending on the portion sizes. )
For the Pie Crust*
100 gm (3/4 cup) whole wheat flour,
100 gm (3/4 cup) plain flour,
1 teaspoon fine salt,
1 teaspoon dried herbs (I used 1/2 tsp of oregano and 1/2 tsp of basil),
60 ml (1/4 cup) olive oil (or the oil of your choosing, provided it withstands cooking),
100 ml ( scant 1/2 cup) cold water
For the Filling*
500 gm ricotta or cottage or panir cheese*,
200 ml fresh cream,
2 tbsp cornflour or cornstarch,
1 tsp salt,
1 tsp dried herbs (I used Oregano and Basil) freshly ground,
black pepper,
1 bunch Spinach, blanched and well drained,
Kalamata or any other black Olives of your choice for putting over the pie Quick cooking rolled oats for sprinkling over the pie crust
Method
For the crust:
Lightly grease a tart pan or a pie dish with olive oil. In a large bowl mix the flour, salt and herbs. Pour in the oil and mix until you get coarse crumbs. Add in the water, then knead lightly with your hand until the dough comes together into a ball. On a lightly floured surface roll the dough into a circle big enough to fit into your pie mould or tart pan. Remember to keep the surface dry by sprinkling a little flour on the rolling pin and smear a little over the pie dough too, Keep rotating the dough each time you roll it and add a little flour above and beneath the dough when it is on the verge of sticking to the surface. This will ensure a nice round circle. Carefully transfer the dough into the prepared pan, trimming the edges if necessary. Place the pan in the refrigerator for 30 minutes to rest. Prick with a fork all over and blind bake the crust at 200°C (400°F) for 10 minutes. Allow to cool completely.
For the filling:
In a blender or food processor combine the filling ingredients, the cheese, cream, cornflour, salt and herbs and process until smooth and creamy. Mix in the thoroughly drained and chopped spinach. Assembling the Pie: Preheat the oven at 200C(400F) Sprinkle some rolled oats over the pie crust. This will help to absorb moisture from the filling. Spoon the pie filling over the pie crust. Decoratively arrange the Olives over the pie and bake for 20 to 30 minutes until just set or lightly browned at the top. Pie crust recipe adapted from here.
*If using ricotta or cottage cheese, make sure you completely drain the water off, by leaving it over a strainer with a pot below to collect the liquid in the refrigerator.
Recipe on Anushruti’s website : http://goo.gl/89jyKu
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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