SPINACH, FETA, RICOTTA, OLIVE AND CURRANT PIE V

Serves 4-6

2 tablespoons olive oil 1 teaspoon cumin seeds 1 brown onion, finely chopped sea salt and ground pepper 1 tablespoon finely chopped fresh rosemary

3 cloves garlic, crushed ½ teaspoon each ground coriander and ground cinnamon

⅓ cup each currants and pine nuts 500 grams frozen spinach ½ cup black olives

200 grams feta, crumbled 1 cup ricotta

½ cup grated mozzarella 500 grams shortcrust pastry 1 egg, whisked

2 tablespoons poppy seeds

Equipment: Spray the base of a 25cm removable-base tart tin very lightly with cooking oil spray and brush to coat the sides.

Heat the oil in a large heavy-based pot or deep frying pan and cook the cumin seeds for 1 minute, then add the onion and cook over a medium-gentle heat for 10 minutes. Season well with salt and pepper, then add the rosemary, garlic, spices, currants and pine nuts. Cook, stirring, for a further 3-4 minutes.

Add the spinach and olives, cover and cook until the spinach is defrosted and softened. Remove from the heat, leave to cool for 10 minutes then add the feta, ricotta and mozzarella.

Cut out 2 circles of pastry, the first large enough to line the base and sides of the pie dish and the other to match the top of the pie dish. Line the tin with the bigger pastry circle and spoon in the filling. Brush the lip of the exposed pastry with the egg. Place the pastry lid on top. Seal around the edges with your thumb, brush with egg and sprinkle with poppy seeds then pop in the fridge while the oven preheats to 190°C. Bake for 40-45 minutes until golden.