Eamon Sullivan Mumís Spinach Pie

16 May 2019

Eamon Sullivan Mumís Spinach Pie


Serves 4-6

50g frozen chopped spinach, thawed
2 tablespoons olive oil, plus extra for greasing
4 eggs, lightly beaten with a fork, plus 1 egg for glazing pastry
500g Australian feta, crumbled
2 garlic cloves, crushed
sea salt
freshly ground pepper
3 sheets of puff pastry


Preheat oven to 180°C.

Place thawed spinach in a sieve and squeeze out excess moisture, using your hands.

Drizzle olive oil in a large pan over a low to medium heat, add spinach and cook for 5-7 minutes or until the spinach becomes dry, stirring occasionally.

Remove from heat and cool.

Combine 4 eggs, feta, garlic and spinach in a large bowl, mix with a wooden spoon. Season with salt and pepper.

Grease an eight-cup capacity ovenproof dish and line bottom and sides with 2 of the puff pastry sheets. Fill with spinach mixture and smooth out evenly. Top with the remaining puff pastry. Pinch and overlap sides to seal. Brush with a lightly beaten egg to glaze. Cut two small air holes in the top of the pastry.

Bake in oven for 30 minutes or until golden brown and firm. Cool for 15 minutes before turning out onto a wire rack.

Serve with a wedge of lime and tzatziki.

» The former Olympian and Celebrity MasterChef champion also runs restaurants Bib & Tucker, May Street Larder and Louis Baxters in Perth

» This article was first published in Ed#584.