- 4 teaspoons [20 mL] oil
- 3 1/2 ounces [100 g] onions, minced
- 1 ounce [30 g] sesame seeds
- 4 garlic cloves, crushed
- 21 ounces [600 g] frozen spinach, thawed and drained
- 2 egg yolks, beaten
- 5 1/4 ounces [150 g] cream cheese
- Pepper, to taste
- A little freshly grated nutmeg, to taste
- Diet salt, to taste [optional]
- Water
Salt-Free Dough
- 2 1/4 cups - 1 1/2 tablespoons [300 g] flour
- 1/4 cup + 1 tablespoon + 1/2 teaspoon [150 g] sunflower margarine
- Approxiamtely 2 1/2 tablespoons [37,5 mL] water
- 1 small egg yolk, beaten [to brush]
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- Preheat oven to 400°F [200°C].
- Prepare salt-free dough; leave dough to rest for approximately 5 to 10 minutes.
- Roll 2/3rds of dough into a circle, large enough to line a 10-inch [25-cm] buttered pie plate, having dough overlapping a little all around.
- Heat oil until hot; stirring, brown together minced onions and sesame seeds.
- Then mix in crushed garlic and drained spinach.
- Simmer for 10 minutes, then mix in beaten egg yolks and cream cheese.
- Pepper then sprinkle mixture with freshly grated nutmeg; if desired, salt with diet salt.
- Pour mixture into pie shell; wet all around outside of dough.
- Roll remaining dough; cut dough into strips.
- Criss-cross dough strips over filling; press to seal ends.
- Using a pastry brush, brush pastry strips and pastry rim all over with beaten egg yolk.
- Bake into preheated oven, for 40 minutes.
Salt-Free Dough
- Transfer flour into a bowl, make a well into the centre and cut in margarine, into tiny pieces.
- With the tips of your fingers, mix margarine into flour.
- Mix in just enough water to a firm dough.
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