Rooted Futures

I most often use shortcrust pastry from the supermarket rather than making my own, but it can be fun to make pastry from scratch when you have the time!

Pastry

1. In a food processor, whiz the flour, semolina and salt two or three times til mixed. Add 4 ½ tablespoons of the butter; whiz two or three times til small crumbs form. Add the remaining butter and whiz two or three times until coarse chunks form. Don’t skip this step, it prevents overworking the dough.
2. Transfer to a working bowl. A tablespoon at a time to start, add water and gently mix into the flour-butter mixture with a wooden spoon until the dough can just be gathered together. Gather it into a ball, press flat to create a thick disk, wrap in plastic and refrigerate for at least 30 minutes.
3. Generously sprinkle a work surface with flour. Working quickly, use a floured rolling pin to roll out the pastry, working from the centre out and turning the pastry a bit after each roll. (I usually turn it over once or twice as well.) When it’s the right thickness, fold in half and then again.
4. Transfer to a lightly greased dish, letting the edges hang over the sides. Fold the pastry over itself, then pinch the edge between to form a fluted edge. Refrigerate for 30 minutes or tuck into the freezer for about 15 minutes.

Filling

1. In a large skillet, melt the butter til shimmery on medium high. Reduce the heat to medium, add the onion and sauté til beginning to soften but not brown.
2. Add the parsley, garlic and marjoram and cook 1-2 minutes.
3. A handful at a time, add the spinach, letting it cook down a bit before adding more. Season to taste.

Assembly

1. Preheat the oven to 190C. Spread the feta on the bottom of the cold crust. Gently arrange the spinach mixture over top. Whisk together the eggs, half ‘n’ half and salt and pepper, then gently pour over spinach.
2. Bake for 40-45 minutes or until centre is set.
3. Let rest for 5-10 minutes before cutting to serve.