This is the most delicious Spinach and Cheese Pie I have ever eaten, and I know that's a big call as I've eaten quite a few. Perhaps it's the grated haloumi that gives it the edge, and the garlic is a must my friends. Presentation can be as rustic as you like, feeds 4-6 easily, and is a cinch to make. It's a big pie. I'm cleaning out my freezer, it needs to be done, so I used Puff pastry instead of shortcrust because that's what I had and it didn't make a lot of difference. I always have packets of frozen spinach in my freezer as it is so easy to work with and easier than using fresh I find in this kind of savoury vegetarian pie.
This recipe brings back fond memories of a holiday we had in Dunbar in Scotland nearly 13 years ago, with friends Alice and Lawrence, whom we met in Mackay when they were out here on a teacher exchange. Lawrence is a vegetarian, does most of the cooking, and I think it's fair to say that this is his signature dish. We lost contact for a while over the years as happens, and then this year I found their address and sent them a Christmas card and asked Lawrence if he still had the recipe. I have been craving the dish since I lost the recipe a few years after we came back from Scotland. Yes they sent me the recipe and a lovely letter and here is the pie, and we were so happy to eat it again. I hope you enjoy it too.
Food is such a form of connection and embedded in so many memories, and now I think of these dear friends every time I make this pie.