By Irma Gevers
Prep: 20 mins | Cook: 40 mins | Serves: 3-4 people
- 750g frozen spinach
- 1 tbsp olive oil
- 200g feta cheese
- 2 cloves of garlic
- 1 small unwaxed lemon, zest only
- 3 free-range eggs, beaten
- 250g puff pastry
- 1 tsp cumin seeds
- 1 tbsp sesame seeds
- salt and freshly ground pepper
Preheat the oven to 190°C.
Grease a 21cm round, deep pie dish with butter.
Let the spinach cook down for about 5 minutes, stirring occasionally until it’s completely cooked. Drain into a colander and press with the back of a spoon to get rid of as much moisture as possible.
Warm the olive oil in a frying pan over medium heat and lightly fry the garlic, then add the cumin and fry for a further minute.
Add the drained spinach to the frying pan to further dry out, and add the lemon zest.
Turn off the heat and leave until cool. Once cooled, stir through the egg, crumble in the feta and mix thoroughly. Check the seasoning and add salt and freshly ground pepper to taste.
Fill the pie dish with the spinach mix.
Roll the puff pastry in a circle and cover the pie dish. Then sprinkle the sesame seeds on top.
Bake in the oven at 190°C for 40 minutes, or until the pastry is golden brown and crisp and the filling is piping hot all the way through.