This is a classic vegetarian pie — everyone has a different version. At Bourke Street Bakery we have kept it fresh and simple, although for something different you can try adding
Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 10 minutes, or until lightly browned. Add the thyme and cook for 2 minutes, stirring well. Add the potato, verjuice and water, cover with a lid and reduce the heat to low. Cook the potato for 10 minutes, stirring frequently, until it is partially cooked. Transfer to a large container and allow to cool.
Rinse the saucepan and return to medium heat. Add half of the spinach to the pan and cook for 1 minute, stirring often, until it has wilted. Remove from the pan and drain off any excess liquid in a colander. Repeat with the remaining spinach until it is all cooked. Cool slightly and squeeze the spinach to remove any excess liquid.
Add the spinach to the potato mixture with the ricotta cheese, parmesan cheese, basil, salt and pepper, stirring well to combine.
Spoon the mixture into the pastry-lined pie tins, filling them to the brim. To attach the puff pastry lids, brush the rim of the pastry base and lid with
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