Torta de Acelgas (Spinach Pie)

This Dish is (I am proud to say) comes from Gibraltar and it is often eaten  all year round. But more so during Easter time. Eaten cold, so it is great for packed lunches and snacks.

Ingredients

Short crust pastry

For the filling:

Approx 500g of fresh cooked and drained spinach. (free from water)
3 garlic cloves very finely chopped
2 beaten eggs
40g of dried bread crumbs
1 1/2 tsp of dried marjoram
50g of grated Parmesan cheese
Salt & Pepper
2/3 whole hard boiled eggs (optional)
1 egg & milk wash for the pastry

You will need an oven proof non stick oven dish.

1. Preheat your oven to 180c
2. Grease your oven proof dish. Lay the bottom and sides with short crust pastry.
3. In a large bowl, add all your ingredients (except for the hard boiled eggs) and mix well.
4. Pour the mixture into the pastry lined dish. Place an whole hard boiled egg on each side and centre.
5. Cover the top with short crust pastry. And brush with beaten egg and milk. Poke holes using a fork.
6. Can decorate as you can see in my photo, was for my partner.
7. Bottom shelf on 180c for approx 40 mins and then move to the middle shelf for another 20 mins.
8. Test that it is done using a skewer and when it comes out dry, it is cooked through.
9. Leave to cool before serving. Will keep well for 3 days at room temperature.