• 400 g young leaf spinach
  • 1 tbsp olive oil
  • 1 red onion, peeled and chopped
  • 1 garlic clove, peeled and crushed
  • ¼ tsp freshly grated nutmeg
  • 200 g feta, roughly crumbled
  • 1 x 500 g Jus-Rol puff pastry block
  • 1 tbsp flour, for dusting
  • 1 medium egg, beaten
  • 1 tsp sesame seeds


  1. 1

    Place the spinach and 2 tbsp water in a large pan. Cover and cook gently for 6-7 minutes until the spinach has just wilted. Drain in a large colander, pressing out as much liquid as possible using the back of a spoon. 

  2. 2

    Meanwhile, heat the oil in a frying pan and fry the onion and garlic over a medium heat for 7-8 minutes until tender. Roughly chop the drained spinach and stir into the pan with the nutmeg and season to taste. Leave to cool. Preheat the oven to 220°C, fan 200°C, gas 7.

  3. 3

    Divide the pastry into two pieces, one slightly larger than the other. Roll out the smaller piece on a lightly floured surface to a 25cm diameter circle (use a dinner plate to trim to size). Transfer to a large baking sheet lined with baking paper.

  4. 4

    Stir the feta into the spinach mixture then pile into the centre of the pastry circle, leaving a 3cm border. Brush the border with some of the beaten egg. Roll out the larger piece of pastry to a 27cm diameter circle. Drape over the filling and press together to seal. Crimp the pastry edge with your fingers then glaze the pie with beaten egg.

  5. 5

    Use the tip of a sharp knife to score the top of the pastry in a criss-cross pattern and scatter over the sesame seeds. Bake for 25-30 minutes until the pastry is risen, crisp and golden. Serve warm or cold cut into slices. 

Nutritional Details

Each serving provides
  • Energy 1867kj 446kcal 22%
  • Fat 28.9g 41%
  • Saturates 15.3g 77%
  • Sugars 3.5g 4%
  • Salt 1.45g 24%

% of the Reference Intakes

Typical values per 100g: Energy 875kj/209kcal

Each serving provides

31.2g carbohydrate 3.5g fibre 13.3g protein

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