I have made my own pastry for this pie however, if you are in a hurry, you could use a bought one though of course, it is not quite the same!
I have teamed this delicious tart with baked sweet potato covered in a sour cream, spring onion, and chive sauce.
Preparation Time: 30 minutes plus resting time for the dough
Cooking Time: 45 minutes each
Makes: 4 servings
Ingredients For the baked sweet potato 1 very large (or 2) sweet potatoes
100 g sour cream
1 spring onion, chopped finely
1 tbsp chives, chopped finely
25 g butter
For the Pastry 225 g plain flour
75 g butter
Pinch of salt
For the spinach pie filling 150 g spinach leaves
200 ml creme fraiche
2 large eggs, beaten
100 g smoked salmon, roughly cut
25 g Parmesan cheese, grated
Method For the baked potato
This can be baked a bit earlier or put in the oven when you are doing the pastry, however it will take about 40 - 50 minutes to cook.
Place the washed, scrubbed, sweet potatoes in a tray lined with baking paper.
Cook for about 40 minutes or until done - see note below..
Meanwhile mix the sour cream, spring onions and chives together.
Cut the baked sweet potatoes in half lengthways, top with the butter, and put the sour cream mixture on top.
For the pastry
You can either do this by hand, which I found easier, or use a food processor.
Chop the butter up and mix the ingredients for the pastry. It will resemble bread crumbs.
Add 2 - 3 tbsp cold water or however much you need to make it into a smooth dough.
Knead until you have a round ball.
Meanwhile put some baking paper into a 21 cm pie dish and spread the dough onto it. I did not use all the dough as I prefer the pastry very thin.
Prick the base and put in the fridge for 30 minutes.
Turn on the oven to 200°/180° fan forced.
Put some baking paper over the dough, and then some baking beans or something heavy -make sure it is not something that burns. I bought pie weights which are great. Bake the pastry for 10 minutes, remove the paper and weights, and bake for a further 5 or so minutes.
Meanwhile, put the spinach in a bowl and pour boiling water over it for a minute or so or till it just wilts.
Refresh under cold water to stop it cooking, drain it well, and pat dry.
Put the spinach in a bowl, add the creme fraiche, eggs, smoked salmon, and some pepper.
Stir till it is combined and then put it into the pastry case.
Put the grated Parmesan cheese over the top, and bake for about 25 minutes on a lower heat, till it is firm and going golden.
NOTE: I part baked the sweet potato first, and then added it back in the oven when I put the pie in.