Yummy Greek Spinach & Feta Pie with Roasted Cherry Tomatoes

Yum! This is a simple, plain Jane that just got a new dress. The addition of the cherry tomatoes on the top just adds that tart depth that was lacking from the traditional recipe. Yes, some might say that the original will always be best, and yes I do agree to an extent, I just feel that evolution is bound to happen - but that's just my opinion. Either way, this is a delectable treat, usually done with many layers of phyllo pastry, but a shortcrust pastry is used for a heavier, more sufficient meal.

The Greek name for this pie is Spanakopita which is mostly eaten as a snack.

Ingredients:

Fresh or frozen (thawed) spinach - prefer fresh baby spinach
Olive oil
Origanum
2 eggs
A cup of feta
A cup of ricotta/haloumi cheese
Chives
2 cloves of garlic
Half a chili (optional)
A squeeze of lemon
1 sheet of shortcrust pastry (many sheets of phyllo can be used)
Cumin
Half an onion - thinly sliced
¼ cup of cream

Heat oven to 200` c. Roll out your pastry so it fits your pie dish all the way up the sides. Place in dish with a weight, fold edges roughly over and pop in the oven for 10 minutes. Mix cheeses, squeeze of lemon, salt and pepper and origanum (add cumin here if required - I also added a half spoon of Tunisian paste).

Stem fresh baby spinach until just limp, strain and leave to dry on a clean dish towel. Remove pastry from oven, let cool only slightly- remove weight (rice, beans, bowl etc). Place spinach in the pie, sprinkle onion and garlic (and chili) then heap cheese over the top, spread evenly. Pour whisked egg and cream mixture over cheese. Place cherry tomato halves on top, sprinkle origanum and salt and pepper and a dash of olive oil.

Pop in the oven for 30 - 40 minutes and serve with a nice crisp salad.