A creamy, cheesy vegetable filling with a crisp puff pastry lattice topping, Easy to make and impressive to serve.
3 from 2 votes
Prep Time 20mins
Cook Time 35mins
Total Time 55mins
Course Main Course
1largeleekcleaned and finely chopped
1largecarrotcut into fine julienne strips
1/4pintmilk or vegetable stock
150ggrated mozzarella or mature cheddar
320gpuff pastry sheet
Heat the butter and oil in a large pan, add the leek and carrot and cook on a low heat for about 8 minutes with the lid on, stir occasionally. You want the leek and carrots to soften but not colour.
Turn the heat up to medium and add the flour, cook the flour for about five minutes,stirring.
Slowly add the milk or stock, stirring all the time, to make a thick sauce, bring to a bubbling simmer and cook for about 3-4 minutes..
Add the cream cheese, spinach, garlic granules and the spinach, replace the lid and let the spinach steam, once it has reduced stir it into the sauce. The moisture from the spinach will help to make the sauce slightly thinner.
Take off the heat and add the grated cheese, stir through the sauce and set aside to cool.
Pre-heat the oven to 200C
Butter your pie dish (mine is 27 cm) and fill evenly with the sauce.
Cut the pastry sheet into 1.5 cm strips across the short edge.
Brush the edge of the pie dish with beaten egg and stretch two strips to fit round the edge of the pie dish, then brush the top of the pastry strip with beaten egg.
Attach the pastry strips to one edge of the pie, then add more strips at a 90 degree angle, then cross them over and under each other to make the lattice. If the pastry breaks or you have to join two pieces together you can cover the joins with circles of pastry cut with the end of an icing (frosting) nozzle or other small cutter.
Brush the lattice with beaten egg and sprinkle with sesame seeds.
Bake for 30-40 minutes until golden brown.
erve with potatoes and a green vegetable or with a side salad.