Firstly I have to admit that I was looking for a pie I could take on a Winter Picnic.
Secondly, I have to admit that I have changed some of the ingredients. It turns out I didn't have Bulgar wheat in the cupboard - although I am sure it is in there and I just can't find it.
Thirdly, I don't own a 22cm Springform tin.
and coming in at number Four.......life is too short to make pastry when you can buy it.
Other than that - my pie is exactly the same!
Well, if you ignore the fact that I didn't have any dried thyme
Oh and I also sort of halved Nigella's recipe because my pie wasnt going to be as deep as a 'springform tin. I was going to make mine in a loose bottomed sponge tin.
So first of all I warmed the oven - 200C whilst I made the pie
I mixed 1 teaspoon of Marigold vegetable stock with 50g of couscous and poured over boiling water and let it stand. Return to this after about 10 minutes and if you have 'drowned' it, you will have do drain the couscous but you should be able to gauge it so that mostly the fluid is absorbed.
Then, wilt down 250g of Spinach and using your hands (after you have left it to cool a bit) squeeze as much moisture as you can from the spinach.
Place a 250g tub of ricotta in a bowl and break up with a fork. Add the couscous, three spring onions cut on the diagonal, and the zest of a lemon.
Round about now you will suddenly realise what Nigella has done is put the filling for a spinach and Ricotta cannelloni in a pie!
Add a pinch of cayenne a pinch of dried thyme (or if you are me you make do with some oregano).
Add two tablespoons of parmesan and two tablespoons of breadcrumbs.
Now here, I believe I am indeed a domestic goddess as I keep bags of breadcrumbs in my freezer!
Bind with a beaten egg.
Okay, next thing is to line the tin with pastry. Remembering you can roll out, a little more, premade/pre rolled pastry to make the sheet a little bigger. Add the filling, add the lid, apply and egg wash.
Add the filling, add the lid, be arty with the left over pastry, apply an egg wash.
Pop the pie in the oven (put the tin on a baking sheet). Cook for ten minutes before turning down the oven to 180c and cooking for a further 45 minutes.
Allow to cool for at least 30 minutes before eating.