Sourdough Bread Pie
Try our delicious ġbejniet, broad bean and spinach pie, enveloped in a delightful olive sourdough crust. With a crisp exterior and tender interior, it's a unique pie experience you won't want to miss.
Ingredients:
Crust:
1 Maypole Olive Sourdough Bread
2 Fresh Eggs
20g Melted Butter
Filling:
4 Fresh Ġbejniet tan-Nagħaġ (Gozo Sheep Cheeselets, drained)
50g Grated Parmesan Cheese
2 Fresh Eggs
150g Peeled Broad Beans
2 Handfuls of Fresh Spinach
Salt & Pepper to Taste
Method:
You can use fresh or even stale bread for this method. Cut the bread into cubes and soak it in water for about 30 minutes.
Drain the water well using a sieve, cheesecloth or a clean kitchen towel. Remove as much water as possible.
Whisk the eggs and add them and the melted butter to the bread.
Mix well until a thick paste is formed.
For the filling, simply whisk the eggs with the Gozo cheese, add the Parmesan and broad beans and season to taste.
Mix well, then fold in the spinach.
To assemble the pie, line a pie dish with baking paper. I wet it to adhere well to the dish. Then make a thin layer of the bread mix around the pie dish and bottom using almost 3/4 of the mature.
I used a 25cm x 4cm dish. Flatten well with a spoon forming a crust.
Fill it gently with the filling mix and flatten the top.
Then carefully apply a thin layer of the bread mix on top to form a lid.
Flatten nicely with the back of a spoon, then optionally brush some butter or egg wash on top to give it a nice colour.
Bake in a preheated 200°c oven for about 45 minutes or until the top is nice and golden.
Let it cool off for about 20 minutes before cutting it.
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