Rustic Greek Pie

• 1 (450 g) packet frozen spinach, thawed and chopped
• 1 sheet ready-rolled shortcrust pastry
• 3 garlic cloves, finely chopped
• 150 g halloumi cheese, grated (see note)
• 120 g feta, crumbled
• 1 tablespoon fresh oregano
• 2 eggs
• 1/4 cup cream
• lemon wedge, to serve

1. Preheat oven to moderately hot 200oC (400oF).
2. Squeeze the excess liquid from the spinach.
3. Place the pastry sheet on a baking tray and spread the spinach in the middle, leaving a 3cm (1 1/4 inch) border.
4. Sprinkle the garlic over the spinach and pile the haloumi and feta on top.
5. Sprinkle with oregano and season well with salt and freshly ground black pepper.
6. Cut a short slit into each corner of the pastry sheet, then tuck each side of the pastry over to form a border around the filling.
7. Lightly beat the eggs with the cream and carefully pour the egg mixture over the spinach filling.
8. Bake for 25-30 minutes, or until the pastry is golden and the filling is set.
9. Cut into four portions and serve with lemon wedges and a green salad.
10. Note: If haloumi cheese is not available use all feta instead.

frozen spinach, shortcrust pastry, garlic, halloumi cheese, feta, fresh oregano, eggs, cream, lemon wedge

Taken from www.food.com/recipe/rustic-greek-pie-37469 (may not work)