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1 Mama's Spinach/Spinach and Fetta Pies

2 Baking - savoury recipes
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Mama's Spinach/Spinach and Fetta Pies

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Ingredients

30 piece(s)

Dough

  • 250 grams Luke Warm Water
  • 2 tablespoons extra virgin olive oil, Plus extra for baking dish
  • 2 teaspoons Yeast
  • 1 teaspoon salt, I use Himalayan pink salt
  • 400 grams plain flour, you can use wholemeal too

Spinach/Spinach Cheese Filling

  • 1 bunch spinach (approx 150-200g), washed and roughly chopped
  • 1 bunch silverbeet (approx 150-200g), washed and roughly chopped
  • 1 Brown onion peeled and halved
  • 1 teaspoon salt, I use Himalayan pink salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon sumac
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Recipe's preparation

  1. Dough:

    Add ingredients in order of list into bowl 10sec sp10 then knead Dough mode 3min. Watch tmx as it may travel whilst kneading dough. Place dough into theroserver or another bowl and cover with gladwrap. Let it sit for 30-60min in a warm spot to prove  (outside in the warm weather or in a warm car. I placed my bowl on my car as it's warm enough outside).

    While dough is proving, prepare your filling (double batch)

    Place onion in tmx bowl 5sec sp5. Set aside in a bowl

    Place spinach in tmx bowl with salt, pepper and sumac 5sec sp5. Set aside in same bowl as onion

    Place silverbeet in tmx bowl 5sec sp5. Combine spinach and onion mix into tmx bowl with silverbeet and mix 10sec sp3 Counter-clockwise operation

    Place half of the mix onto a separate bowl and crumble the fetta cheese into one half and mix with spatula

    To put the pies together:

    Pre-heat oven to 180deg and generously oil a baking dish with evoo

    Lightly flour work surface or use thermomat. Roll out some dough approx 1/2cm think (no thicker). Grab a mug approx 10-12cm diameter and cut out circles.

    Place 1 heaped teaspoon of the spinach/spinach and cheese mix into centre of circle, ensuring you press the spinach on the side of the bowl to drain the excess liquid. 

    Fold sides of circle to form a triangle and to seal the pie. Place in baking dish and coat evenly with evoo. Continue until all the dough is used up. 

    Bake pies for 17-20min or until golden brown depending on your oven. You can eat these hot or cold. I prefer hot with a drop of lemon on top. 

    You will have some spinach/spinach and cheese mix leftover - freeze in zip lock bag or airtight container for next time, or use in omelette. 

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

I use the same dough recipe for pizza. Just roll it out thicker.

This can be made gluten free.

Pies freeze well and defrost well, just leave in fridge for a couple of hours and warm up if you prefer them hot. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Hi I can't see the fetta in the ingredient list....

    Submitted by Sharon Collins on 23. October 2017 - 13:23.

    Hi I can't see the fetta in the ingredient list. How much did you use please ?

    Sharon

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