Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
Estimated cost per serve is 17.51 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1/2 cup mint, finely chopped
- 12 spring onions, sliced
- 400grams english spinach, stalks removed (see tip)
- 500grams mixed tomatoes (we used cherry, solanato and berry truss)
- 2/3 cup polenta
- 1tablespoons extra virgin olive oil
- 1tablespoons balsamic vinegar
- 1 lemon, zest finely peeled
- 5milliliter extra virgin olive oil spray
- 500grams Greek-style yoghurt
- 2 eggs, beaten
- tomato solanato
- tomato
Method
Step 1 of 4
Preheat oven to 170°C.
Step 2 of 4
Generously spray bottom and side of a 23cm pie dish with oil. Arrange two thirds of the spinach leaves over the base and side of dish.
Step 3 of 4
Combine yoghurt, spring onion, polenta, mint and egg in a bowl. Season with pepper. Spoon mixture into pie dish and cover with remaining spinach leaves. Spray leaves with oil and cover dish loosely with foil. Bake for 45 minutes. Cool for 15 minutes.
Step 4 of 4
Meanwhile, halve tomatoes and place in a small bowl. Toss with balsamic vinegar and olive oil. Set aside. Top pie with lemon peel and serve with tomato salad.
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