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Jamie Does it Again

March 16, 2011

There is simply no denying it, Jamie Oliver is taking over. One cookbook, one cooking show, and one food revolution at a time. I have been a fan for a while, but these days, I especially love him. I can remember my first forays into the Food Network, the early stage of my addiction, watching him on The Naked Chef and enjoying his cheeky British accent. A few years later, I purchased Food Revolution and fell in love with his fairly easy, yet delicious, homey meals. Jamie’s Food Revolution has been through many rounds of supper club and has made its way into many date night dinners- my girlfriends and I swear by many of these recipes and have remade them time and time again. Katie has eaten at his restaurants, cooked in his cooking school and has also experimented with his many glorious recipes. These days, I am really loving his own line of food products sold at Williams and Sonoma (they come in ridiculously cute packages) and his newest cookbook only released in England (thank you, Katie!), 30-Minute Meals. Rather than individual recipes for individual dishes, this cookbook explains how to prepare an entire meal, orchestrating the timing so everything is done at the same time. The pictures are wonderful and you will surprised at how easy these seemingly fancy dishes are. So far, I have made mustard chicken (and its accompanying side dishes) grilled ribeye stir fry, and most recently, his spinach pie for supper club. Not only did it turn out well, it was relatively easy and allowed me to enjoy the time with my friends while cooking a meal. Once revealed from its parchment encasing, it was a real show stopper. It was like a cross between a quiche and spanakopita and would be a great brunch item. The filo gets beautifully brown and crisp and the center is cheesy and rich. I served this with Jamie’s cucumber salad and it was nice acidic bite paired with the cheesy pie.

 

Spinach Pie
From Jamies’ 30-Minute Meals

100g (3½oz) pinenuts
5 free range or organic eggs
300g (10½oz) feta cheese
50g (1¾oz) Cheddar cheese
Dried oregano
1 lemon
A knob of butter
400g (14oz) prewashed baby spinach
1 x 270g pack of filo pastry
Cayenne pepper
1 whole nutmeg

 
1. Preheat your oven to 400 degrees. Start off by toasting the pine nuts. This can be done in a small frying pan over low heat- be careful not to burn them

2. Meanwhile, mix the eggs and cheeses into a large bowl. Sprinkle in a pinch (according to Jamie) of pepper, salt and cayenne along with a few pinches of the dried oregano. Once the nuts are lightly browned, add them with a nice glug of olive oil. Set aside.

3. In the same skillet you used for the pine nuts, wilt the spinach down in a little butter and olive oil. Once this is done, set aside.

4. Take a pretty big sheet of parchment paper- crumple it up and then uncrumple it (this will allow it to be easily placed in the cooking pan). Rub a few good glugs of olive oil on it. Arrange four sheets of filo dough over the parchment- overlapping them. Spread some olive oil and some pinches of salt and pepper over the layer. Repeat three more times.

5. Add the wilted spinach to the egg mixture. Then, carefully, place the layers of filo on top of the parchment into your skillet (mine was a fairly large, walled skillet). Pour the egg mixture in. Scrunch the filo dough and parchment around the edges. Place on a medium heat on your stove top to crisp the bottom. Then move to your oven for 20-30 minutes- when the whole thing is set and slightly browned on top.

 

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