Rustic Greek Pie - cooking recipe

Ingredients

1 (450 g) packet frozen spinach, thawed and chopped
1 sheet ready-rolled shortcrust pastry
3 garlic cloves, finely chopped
150 g halloumi cheese, grated (see note)
120 g feta, crumbled
1 tablespoon fresh oregano
2 eggs
1/4 cup cream
lemon wedge, to serve

Preparation

Preheat oven to moderately hot 200oC (400oF).
Squeeze the excess liquid from the spinach.
Place the pastry sheet on a baking tray and spread the spinach in the middle, leaving a 3cm (1 1/4 inch) border.
Sprinkle the garlic over the spinach and pile the haloumi and feta on top.
Sprinkle with oregano and season well with salt and freshly ground black pepper.
Cut a short slit into each corner of the pastry sheet, then tuck each side of the pastry over to form a border around the filling.
Lightly beat the eggs with the cream and carefully pour the egg mixture over the spinach filling.
Bake for 25-30 minutes, or until the pastry is golden and the filling is set.
Cut into four portions and serve with lemon wedges and a green salad.
Note: If haloumi cheese is not available use all feta instead.