Callaloo is one of my favorite ingredients, we grew up eating it. I love the flavor and it's so good for you! If you can't get callaloo, spinach will work just fine. From our kitchen to yours, enjoy!
1 Tbsp olive oil
1 small onion
2-3 cloves garlic
1 cup cottage cheese
1/4 cup parmesan cheese
1/2 cup grated cheddar cheese
1/2 - 1 scotch bonnet pepper, seeded for less heat
1/2 tsp salt
fresh cracked pepper to taste
2 large eggs
2 packed cups fresh chopped callaloo, or spinach
pie pastry dough, enough for top and bottom crust
Preheat the oven to 375 degrees.
Dice the onion into small pieces and mince the garlic and scotch bonnet pepper. Cook in a small skillet with 1 tablespoon of olive oil over medium heat until soft (about five minutes).
While the onion, garlic and peeper are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, cheddar cheese, eggs, salt and pepper. Mix well.
Add the onion mixture to the cheese/egg mixture along with the callaloo. Stir until well combined.
Roll out your bottom pie crust and drape into pie pan.
Spread the spinach filling evenly inside the pastry lined pie dish.
Now roll out the top crust. You can use a solid crust, or get fancy and do it lattice style!
Bake the pie for 45 minutes in a preheated 350 degree oven.
Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.