Benedict Brink’s Family Spinach Pie

Image courtesy of Benedict Brink.

London-based photographer Benedict Brink makes her job look easy with her distinct style for image-making and unique eye for casting—but when it comes to cooking, she unabashedly admits that it is a much more daunting task. However, Brink fondly recalls her childhood memories savoring this warm, comforting spinach pie. These days, when she feels up to the task, she turns to handwritten instructions passed down by both her parents, each slightly different. “Everyone in my family makes a great version of this dish. Except for me,” she shares, “but I appreciate the encouragement from my family in the form of these recipes.”

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Ingredients

• 1 leek or onion
• 1 to 3 cloves of garlic
• Big bunch of spinach
• Mushrooms
• Tub of cottage cheese
• 1 egg
• Salt and pepper
• Preferred grated cheese
• Parmigiana
• Pastry sheet

Instructions

1. To make filling, chop and steam the vegetables in a large pot and drain well.
2. In a large bowl, mix the cooked spinach, leek, garlic, and mushroom with beaten egg and both cheeses.
3. Season with salt, pepper, and additional herbs.
4. To make pie, place filling in a pie dish and cover with pastry. Bake until golden brown. (If you like the pastry to be extra dry, bake the pie dish for a short time before adding filling.)