400g potatoes peeled, cut into 2cm chunks boiled until tender and well drained
9 big eggs
100g frozen spinach, thawed and squeezed dry
salt and freshly gronud pepper
beaten egg for brushing
chutney for garnish
Instructions
Heat oven to 200C.
Divide the pastry into 2 equal pieces.
Roll half the pastry out on a floured surface. Line a 22cm diameter by 5cm deep, loose-bottomed flan tin with the pastry.
Layer a third of the bacon on the pastry.
Add potatoes, making sure they are evenly spaced.
Break 6 eggs and put each one in amongst the potatoes - being careful not to break the yolks.
Layer another third of the bacon on top.
Tease out the spinach and place on top of the second layer of bacon.
Break the remaining 3 eggs on top of the spinach and finish with another layer of bacon.
Sprinkle with salt and pepper.
Roll out the remaining pastry and cover the pie, crimping the edges shut.
Brush with beaten egg, make a few slits in the top and place in the oven for 40 minutes or until well browned, puffed and well cooked.
Remove from the oven, cool a little and then serve.
Serving
Suggestions
Cut into squares or wedges and serve hot or cold with chutney and salad.
Originally Submitted
2/1/2013
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