Crust:
8 tbsp. cold butter
2 cups all-purpose flour
1/2 tsp English mustard powder
1/2 tsp paprika
large pinch of salt
4 oz. Cheddar cheese, grated
1 egg, beaten, to glaze
Filling:
1 lb frozen spinach, squeezed dry
1 onion, chopped
pinch of grated nutmeg
6 oz (1 cup) cottage cheese
2 large eggs, beaten
1/2 cup fresh grated Parmesan cheese
2/3 c light cream
salt & pepper
1. In a medium bowl mix flour, mustard powder, paprika and large pinch of salt. Cut butter into flour mixture until it resembles fine breadcrumbs. Mix in the grated cheese.
2. Using one tablespoon at a time, add cold water to flour mixture, until dough just holds together.
3. Wrap in plastic wrap and store in the fridge for at least 30 minutes or overnight.
4. Put the spinach and onion in a pan, cover and cook slowly. Season with salt, pepper and nutmeg. Set aside to cool slightly.
5. Add the remaining filling ingredients.
6. Roll out two-thirds of dough on floured board and use it to line a 9-inch tart or pie plate.
7. Roll out the other one-third of pastry and cut into strips.
8. Spoon the spinach filling into the pastry line plate. Using the pastry strips, create a lattice top on filling. Brush with beaten egg glaze.
9. Place pie plate on sheet pan and place in a 400 degree preheated oven for 35 - 40 minutes. Serve hot or cold.
Note: This pie freezes well. Slice pie, wrap individually and freeze.
