Name: Prosciutto, spinach and egg pie
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 gram frozen spinach; 4 slice (60g) prosciutto; 2 (sheets) puff pastry; 1 tablespoon dijon mustard; 12 eggs

Ingredients

250 gram frozen spinach

4 slice (60g) prosciutto

2 (sheets) puff pastry

1 tablespoon dijon mustard

12 eggs

Method

1.Thaw spinach, drain well. Squeeze excess liquid from spinach. Chop spinach and prosciutto coarsely.

2.Preheat oven to 200°C (180°C fan forced). Oil deep 22cm (9-inch) square cake pan, line base and sides with baking paper, extending paper 5cm (2 inches) over sides.

3.Line base of pan with one pastry sheet, trimming to fit, spread with mustard. Top with prosciutto and spinach. Crack 11 of the eggs, one at a time, into a cup, then carefully slide on top of spinach mixture, season. Top pie with remaining pastry sheet, trimming to fit. Brush pastry with lightly beaten remaining egg.

4.Bake pie, uncovered, about 40 minutes or until browned lightly. Stand in pan 10 minutes before serving.

With only five ingredients, all purchased easily from a supermarket, this sophisticated version of the classic bacon and egg pie is the perfect fuss-free midweek dinner.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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