Gundagai Spinach Pie

This recipe was provided by Mark’s mother, Norma who grew up in Gundagai,  NSW and modified this recipe from her brother-in-law Jack Castrission who was born on the island of Kythera, Greece. Mark’s Uncle Jack and Aunty Joyce Castrission owned and ran the Niagara Cafe in Gundagai for 64 years.  Mark fondly remembers visiting Gundagai and the Niagara Cafe over many school holidays. The Niagara was a magical place to visit due no doubt due to the fabulous Art Deco interior, the company of many mischievous cousins, and Uncle Jack’s shout of “lime spiders all round!”  Many Australians also have fond memories of the Niagara Cafe when the Highway ran down the main street and Gundagai was the half-way stop between Sydney and Melbourne.  Gundagai Spinach Pie remains a favourite recipe of our very large extended family then and now. Enjoy!

For more on the Niagara Cafe and the wonderful contribution of Greek born Aussies follow this link: http://www.kythera-family.net/index.php?nav=117-119&cid=225-288&did=5674

Gundagai Spinach Pie.

2 sheets of frozen puff pastry
1 bunch if Silverbeet
250g pkt of Kraft Cheddar Cheese
2 teaspoons of butter or margarine
4 eggs
Salt and pepper to taste.

Wash and dry silver-beet well with paper towel and chop roughly. [NB the pie will be too moist if the silver-beet is not dried thoroughly]. Grate cheese. Beat eggs with a splash of milk, salt and pepper.

Line baking dish with baking paper.  Add bottom sheet of pastry (no need to pre-cook). Sprinkle with one third of the grated cheese, alternate layers of silver-beet and cheese. Pour evenly with beaten eggs, add two dots of butter then top with pastry. Brush pastry with a little of the beaten egg and milk. Pierce with knife to allow steam to escape during the cooking process. Bake in a hot oven 180 degrees Celsius for approx. 40 minutes.