Beef out this cheesy vegetarian pie with a leafy salad, or just enjoy as is. Gluten-free pastry, creamy spinach and feta filling, topped with flaked almonds.
Photo source: Saucy Kitchen
Ingredients
Pie
- 170g gluten-free shortcrust pastry, thawed
- 3 eggs
- 150g cottage cheese
- 2 garlic cloves
- ½ tsp dried oregano
- Zest and juice of 1 lemon
- 150g feta, crumbled
- 200g frozen spinach, defrosted
- 20g flaked almonds
- 2 tsp olive oil
Salad
- 2 Lebanese cucumbers, peeled, deseeded, and cut in chunks
- ¼ bunch mint, leaves picked
- 1 tsp olive oil (remaining)
- Lemon juice, salt, and pepper to taste
Method
Pie
- Preheat oven to 200°C. Roll pastry to a few mm thick, cut into 4 squares and make a 2cm cut on each corner diagonally.
- Blend together eggs, cottage cheese, garlic, oregano, and lemon zest until smooth, then stir through crumbled feta.
- Divide spinach between the 4 squares and fold up sides, overlapping corners to form edges.
- Add egg mixture, sprinkle over almonds, brush pastry edges with 1 tsp olive oil, and bake for 20-25 minutes.
Salad
- Toss cucumber with mint, remaining olive oil, lemon juice, salt, and pepper.
- Serve alongside the pies.
