May 06

Spinach, mushroom and Brie pizza

spinachpizzaraw

This pizza was definitely my best so far. I made the dough again using this Eggs on Sunday recipe. Instead of dividing it into two bases like last time, I just used it to make one. I think this was best as it gave the dough more body and a great crust.

I still have an abundance of cheese left over from our engagement party, thus the extravagent use of double cream Brie from King Island Dairy on a pizza… If you don’t have Brie, or don’t like it I would suggest that parmesan or even a strong cheddar or goat’s cheese would work well.

Another beautiful thing about this recipe is that it’s vegetarian friendly. However, if you are in the mood for meat you could always add bacon when you cook the spinach.

spinachpizzawhole
Spinach, mushroom and Brie pizza
Posted May 6, 2010 by Leah in Posted In:
If you don't like Brie I think this pizza would work equally well with a soft goats cheese, or even parmesan. I used King Island Dairy double cream Brie. If you are making your own dough you will need to prepare that before had - it will need between 1-2 hrs to rise. I used silverbeet but spinach would also work well.

Cuisines:
Details
  • Prep Time:
    60 min
  • Cook Time:
    8 min
  • Ready Time:
    1 h, 8 min

Ingredients

  • 1 bunch Silverbeet, stems removed and chopped roughly
  • pinch Nutmeg
  • pinch Salt
  • pinch Cracked pepper
  • handful Mixed herbs - I used basil, parsley and oregano
  • tsp Butter
  • clove Garlic, chopped
  • dash Olive oil
  • dozen Pieces of Brie
  • 2-3 large Field mushrooms, chopped

Directions

  1. Prepare pizza dough (if making from scratch).  I use this recipe.
  2. Preheat your oven to very hot - I had mine at about 240*C.
  3. Prepare silverbeet by gently wilting in a saucepan with butter, a splash of olive oil, salt, pepper, nutmeg.  I think it is useful to squeeze the spinach to get rid of excess water at this stage.  Add herbs and garlic towards the end so they don't burn or wilt too much.
  4. For extra crispyness, put your pizza tray into the oven to preheat a little.
  5. Flatten your pizza dough out into a round and put on your tray.
  6. Sprinkle some olive oil over the base and then spread the spinach across it.  Make sure you leave a gap at the edges of the pizza so it makes a nice crust.
  7. Scatter your sliced mushrooms over the base and then your Brie cheese.
  8. Pop in the oven for about 8 minutes, until the dough is crispy and the Brie is melted.
  9. Enjoy with a glass of your favourite wine.
06.05.10 | Of: , , , | In: Food | 5 comments

May 02

A family favourite - Spinach pie

wholespinachpie

I first had this recipe at my future in-laws’ house and I was hooked from the start.  This is great example of simple, good quality ingredients coming together to make a comforting and healthy meal.  We got a huge bunch of silverbeet in our FoodConnect box this week, so immediately this is what I decided to make.  I used PasturePerfectPork bacon, which is one of the only bacon’s I’ve been able to find without nitrates (other than naturally occuring vegetable nitrates) and free-range eggs from D & J’s garden!

I love this dish served with a few steamed potatoes and tomatoes dressed in olive oil, a dash of sugar and chives.  I also love eating it for lunch the next day!

spinachpiepiece
K’s spinach pie
Posted April 12, 2010 by Leah in Posted In:
This is a classic recipe from my future mother-in-law. It's one of the few recipes we have on high rotation in our house, and it is so simple. The beauty of a house of two is that there is plently left over for lunch the following day - and it gets even better overnight! I made mine with filo pastry as that was all I had, but it's lovely with puff pastry.

Cuisines:
Details
  • Prep Time:
    20 min
  • Cook Time:
    45 min
  • Ready Time:
    1 h, 5 min

Ingredients

  • 1 bunch Silverbeet
  • 1 Onion, finely chopped
  • 2 cloves Garlic, chopped
  • 2 Bacon rashers, chopped
  • 155 grams Feta cheese, crumbled
  • 250 grams Cottage cheese
  • 2 tbsps Parsley, chopped
  • Salt and pepper
  • 4 Eggs
  • 6 Sheets filo pastry

Directions

  1. Preheat the oven to 180*.
  2. Wash silverbeet, trim stalks and chop leaves roughly.  Cook in the microwave in two batches for two minutes each, or steam on the stove until tender.
  3. Place in a colander to cool.  Once cool squeeze out as much excess moisture as possible with your hands.
  4. Cook onion, garlic and bacon in the microwave for 2 minutes (obviously you can do this in a frypan if you prefer).
  5. Combine the silverbeet, onion mixture and all remaining ingredients, other than the pastry, in a bowl.
  6. Grease a pie plate or pastry dish with a spray of olive oil.  Line the dish with 3 layers of filo, folded over if necessary.  If you can get the filo sheets apart, you can spray in between the layers for extra crispyness.
  7. Spoon the mixture into the dish and top with the remaining sheets of pastry (spraying in between if you wish).  Spray the top of the pastry with a bit more olive oil.
  8. Bake in  the oven for 45 minutes.  Serve warm from the oven or at room temperature.
02.05.10 | Of: , , | In: Food | One comment