We made a spinach pie.
I keep coming up with spinach pies, they're all fairly similar really, one day I will perfect the formula, and then I will stop.
Some sort of pastry (we went with puff, rough puff, or even shortcrust would probably be better)
A tub of ricotta
Some pecorino romano
Olive oil or garlic-infused olive oil
Garlic (unless you used the infused oil)
A dab of mildish mustard
Maybe some ground nutmeg
Slice the onions and separate into rings, or at least into long stringy bits.
Put a splash of oil into a pan* and add a blob of butter, put it onto the heat and wait until the butter has melted, then throw in the onions.
Try not to stir them too much, just poke them occasionally to stop them burning.
Realise the shopping has been delivered, go and get it.
Come back to find that the onions are, umm, golden brown.
Very golden brown.
Tell yourself they're caramelised.
Imagine some celebrity chef talking about how wonderful they are, use lots of adjectives.
Dump them out into a bowl before they bur...caramelise more.
Chop the spinach.
Add a little more butter to the pan if needed and dump in the spinach, stir it about on the heat until it is all wilted.
Add nutmeg if you feel like it.
Line some kind of pie dish with the pastry.
Fill the lined dish with the spinach, spreading it out to cover the bottom.
Sprinkle the onions on top.
Now beat the eggs in a bowl, dump in the ricotta and stir it till it looks like really bad scrambled eggs**.
Add a little salt and black pepper if you would like.
Stir in the mustard.
Grate in the pecorino romano, or whatever hard cheese you're using instead.
Stir it all some more.
Blob this on top of the spinach and spread it out.
Put the pie into a medium heat pie oven for about twenty-five minutes.
Realise that you forgot the mustard and that it is now too late to do anything about it.
Take it out, stare in horror at your wobbly creation.
Eat, with green beans, some sort of potato dish, and the surprising realisation that it's actually quite nice.
And the onions really do seem to be caramelised.
It would have been better with mustard though.
*A big pan works better, not really for the onions but for the spinach later on.
**You know: those really pale ones cheap cafeterias do, where you can look into their pallid depths and see visions of sad, moulting chickens, crammed into cramped, dark, despaired filled cages.
Or is that just me?