Ingredients For the pie 500 g frozen spinach, thawed
2 sheets shortcrust pastry, thawed
3 garlic cloves, chopped finely
150 g Haloumi cheese, grated
120 g feta cheese, crumbled
2 large eggs
60 ml cream
For the capsicum 4 large red capsicums
¼ cup parsley, chopped
2 tbsp chives, chopped
2 tbsp chives, chopped
2 tbsp capers, finely chopped
1 tbsp balsamic vinegar
130 g Mascarpone cheese
About 20 - 40 g plain yogurt
Basil leaves (optional)
Method For the capsicum
Make the capsicum first as these can even be made the day before - the capsicums were on special and I got four huge ones which made about 8 quite large rolls.
Cut the capsicum into large fairly flat pieces and remove seeds etc.
Put them on a tray, skin side up, under a hot grill until the skin blackens.
Take out of the oven, and when a bit cooler, put some plastic wrap over the top.
Peel the skin off the capsicum pieces, and they are ready for the filling.
Stages of getting skin off capsicum
You COULD cut the capsicum pieces all to a similar size, however I did not.
Mix the parsley, chives, capers and balsamic.
Add the Mascarpone and yogurt and mix well.
Season with a lot of pepper.
If using basil, place a leaf on the inside of each capsicum piece.
Top with some of the cheese mixture, depending on the size of the capsicums.
Roll the capsicum over the cheese mixture and put a toothpick in, so it does not open.
If making ahead of time, which I did, put them in a Tupperware bowl, seal it and keep in the fridge - they last for days like this.
Or you could eat this as a casual lunch with crusty bread, but bring them to room temperature before serving.
For the pie
Preheat the oven to 210°/190° fan forced.
Squeeze the liquid from the spinach, and/or cut the fresh spinach into small strips.
Put the pastry on a lined baking tray and bring it over the edges slightly.
Put the spinach mixture in the middle leaving a border around the edge - perhaps about 3 - 4 cm.
Sprinkle the garlic on top of this and then the Haloumi and feta on top.
You could put some other herbs, perhaps a bit of oregano, and add some pepper.
Cut a short slit in the corners of the pastry, and then fold the pastry over the top of the filling.
Slightly beat the eggs with the cream and carefully pour the egg mixture over the spinach filling, doing this slowly so it stays in the pastry.
Bake for about 35 minutes, or until the pastry is brown.