SPINACH & FETA PIE

Much like spanakopita but with buttery flaky pastry. So easy to make, delicious hot or cold!

INGREDIENTS

25g butter
1 brown onion,diced
3 cloves garlic, finely chopped
450g spinach, trimmed and washed
1/4 cup fresh chopped dill
1/2 cup fresh chopped italian parsley
150g feta cheese
150g ricotta cheese
2 size 7 eggs
1 teaspoon lemon zest
750g good quality pre-rolled flaky pastry
1 teaspoon sesame seeds
Sea salt
Cracked pepper

METHOD

Preheat the oven to 190ºC regular bake.

Heat the butter in a large sauté pan over a low heat. Add the diced onion and fry for 5 or so minutes until translucent, stir often. Add the garlic and fry for another minute.

Chop the spinach and add to the pan. Place a lid on top and leave it to steam for a few minutes. Once the spinach has softened, remove the lid and fry for 5 minutes, stir regularly. Allow any excess liquid to evaporate then remove from the heat and set aside for 15 minutes to cool down.

Add the herbs, cheeses, 1 egg, lemon zest and salt and pepper and stir to combine.

Line a 20-23cm pie dish with flaky pastry.

Fill with the spinach filling and top with a second sheet of pastry. Press down on the edges gently to seal. If you have any spare pastry, make shapes for on top.

Whisk the remaining egg in a small bowl then brush the pie with the egg wash. Sprinkle over sesame seeds then bake for 30 minutes.

Place a sheet of tinfoil loosely on top of the pie then cook for a further 10-15 until the base is golden too.