Come Winters and your joy of cooking reaches it’s height. Reason being, fresh vegetables, cool weather, craving for warm dishes and most importantly the feel of holiday season. Isn’t it?
It’s October and we, the foodies & chefs, are all ready to fill our shelves with exclusive ingredients like lots of cheese, butter, pepper, cinnamon, eggs and what not. After all Christmas is near! 🙂
It was one fine Sunday when I went to the market to purchase some ingredients and fresh vegetables. I bought the freshest stock of greens ( lettuce, basil, parsley, bok choy, spinach etc.), exotic veggies like cherry tomatoes, bell peppers, broccoli, mushrooms, corns and much more. I was happy and was eager to prepare something extremely droolicious, healthy and exciting. My thinking caps were on when a classic dish of spinach and corn pie came in front of my eyes. And I started craving for it! 🙂 But as usual, I wanted to prepare it with a twist and here I decided to prepare – Spinach & Corn pie with a layer of Cherry tomatoes along with basil and together they will give it a tangy twist and divine flavors.
Let’s have a look on the recipe!
Preparation time: 30 mins
Cooking time: 30 mins
For Pie Crust
- 1.5 cups All Purpose Flour
- 1 tsp Baking powder
- 1 tsp Salt
- 1 tsp olive oil
- 75gms of Chilled butter
- 1 cup cold water
- 200 gms fresh spinach leaves
- 2 cups fresh boiled sweet corns
- 1 tbsp Garlic chopped
- 2 cups Cherry tomatoes – halved
- 1 tbsp basil leaves
- 2 tbsp Spring onions
For White Sauce
- 1 tbsp butter
- 1 tbsp All Purpose Flour
- 1.5 cups Milk
- 1 cup grated Mozzarella cheese
- Dried herbs for seasoning
- Salt – according to taste
Extra cheese – 1 cup
First things first!
Take all the dry ingredients of pie crust and sieve them for 2-3 times. Cut butter in small cubes and start mixing it in the dry ingredients to make a flaky crust. Make sure that the butter is all chilled as that will melt with the heat of your fingers while kneading the dough and it will provide the crust a flaky texture. Keep adding cold water to prepare a light dough. Once done, brush some olive oil and cover it in cling film. Keep it in refrigerator for 30 minutes. Crust dough is ready!
Now, heat some butter in another pan. Add garlic chops and fry for few seconds. Add all purpose flour. Keep frying it till golden brown. Now add milk over it and stir till all the lumps are removed. Add spinach and corn. Add salt and herbs. Let it simmer for 5 mins till the mixture becomes thick. Once done, switch off the gas and keep it in a bowl. Filling is ready!
Keep oven on pre-heat mode. Take out the dough and start rolling it. Once done, start arranging it on pie baking mold.Make sure to arrange it properly with fingers especially on the sides, so that desired designs are formed. (Video shared below) Now once it is done, bake it for 15 mins in oven at 180 degrees.
Once done, take it out and let it cool for approx 10 mins. Now add the filling of spinach and corn in the pie. Grate some cheese over it. Arrange cherry tomatoes over the same covering the whole pie.
Sprinkle basil leaves and spring onions. Sprinkle dried herbs and some salt. Now, grate some more cheese over it and bake it for another 15 mins.
Spinach Corn pie with Cherry tomatoes is ready! 🙂
Garnishing ideas: With Bell peppers, Parsley etc.
Share your queries/ feedback and comments! 🙂
Image courtesy: Abhishek Agrawal
Third party video link for preparing: Pie Crust
Note: I have an exclusive Facebook group where we discuss and learn all about global cuisines. Feel free to join if interested! 🙂
Link: From The Diaries Of Great Cooks