Thursday, November 22, 2007

Rustic Italian Pie

12 slices of wholemeal gluten free bread (can use ordinary bread)
60g butter, melted
250g froxen spinach thwaed, drained and squeezed dry
4 green onions, chopped
2 cloves garlic crushed
250g tub smooth ricotta
200g feta crumbled
1/2 cup sour cream
5 eggs lightly beaten
1/2 cup freshly grated Parmesan
2 tablespoons chopped oregano, plus extra sprigs to garnish
salad to serve.

Preheat oven to 180c or 160 fan forced
Lightly grease a 22cm spring form pan. Using a rolling pin, roll the bread flat, brush both sides with melted butter. Press firmly into the base and sides of pan, overlapping slightly. Bake for 15 minutes or until toasted.
Spread spinach in base of crust. Place onion, garlic, ricotta, feta , sour cream, and eggs in a large mixing bowl, season to tasted with salt and black pepper. Mix well. Carefully pour over spinach. Combine Parmesan and oregano, sprinkle over filling.
Bake for 40 minutes or until just set. Cool for 10 minutes in pan, loosen spring and remove. Sprinkle with oregano sprigs and serve with salad.

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