September 22, 2008
Ivy of Kopiaste is hosting Savoury Pies. Here's my entry.
Indonesian version view here.
1 quantity shortcrust pastry, line 6-8 tartlet tins with this pastry
3 bunches spinach (or silverbeet/Swiss Chard), remove the white parts, chopped coarsely
1 onion, finely chopped
4 cloves garlic, finely chopped
1 tsp freshly grated nutmeg
4 Tbs finely chopped celery leaves
1/4 cup fresh cream
salt, freshly cracked black pepper
butter to sautee
Heat the butter. Cook the onion and garlic until fragrant. Add in chopped spinach. Cook until just wilted. set aside. Whisk the eggs, add in cream, sprinkle with salt and pepper. Add in chopped celery leaves. Mix this to the spinach mixture.
Prepare 6-8 tartlet tins. Bake and once they are dry, pour in the spinach mixture. You can use cheese to sprinkle on top if you like. Bake until the egg mixture is cooked through. Enjoy warm.