- Pre-heat your oven Place your Green Valley creamed spinach and feta into the microwave for 7 minutes.
- Take your sliced onion and sauté it in a pan with a drizzle of oil. Sauté until translucent.
- By now the creamed spinach is done. Remove from the microwave.
- Decant the creamed spinach into a medium-size bowl.
- Add the chopped dill or dry dill, as well as the green diced chilli. We like to keep ours in oil.
- Now add the grated feta cheese and the grated white cheddar.
- Season with black pepper. Don’t add salt as the feta is already salty. You can always add salt later if you feel it needs it.
- Mix until all the ingredients are mixed and your mixture is done. Yes, it’s that simple!
Now let’s prepare the puff pastry.
- On your work surface sprinkle some flour. Place your thawed puff pastry onto the surface with the flour and using a rolling pin, roll out a little on the top and a little on the bottom and the sides.
- Turn your puff pastry over, dust off excess flour and repeat the same process.
And your puff pastry is ready!
- Now in a baking tray place parchment paper into the tray and up the sides. If you don’t have parchment/wax paper, just spray your baking tray directly.
- Gently place the puff pastry into your baking tray. You can do this by rolling the puff pastry onto your rolling pin and unfolding it over the baking tray. Otherwise, just use your hands and pull it over the tray from your work surface. The sides must stick out of the baking tray.
- Now pour the spinach pie mixture onto the puff pastry and spread, but not to the edge. There must be enough open puff pastry so that we can fold over.
- Pull the top of the pastry and fold over the centre of your pie. Do the same with the bottom of the puff pastry. Remember the pastry has elasticity so don’t be scared to stretch.
- You will notice the sides need trimming and tidying up before you fold them inwards. And once trimmed, fold over.
- Using your hand, press down to ensure the mixture spreads evenly in the enclosed puff pastry.
- Now, one egg yolk. Add a dash of milk or water to thin out the egg yolk.
- With a brush coat the top of the pie with the egg yolk. Lift the sides of the pastry and coat in-between as well. It will stick the pieces of pastry together.
- Finish-off with a sprinkle of sesame seeds and lastly prick the pastry to allow the steam to release during baking.
- And in a pre-heated oven for 35 to 30 minutes. 180deg or until golden brown. If you feel that the pastry needs some additional time to cook, where it doubles up, place a piece of foil or wax paper over the top of the pie so that it doesn’t burn whilst baking underneath.
Serve on a cutting board with a fresh side salad and your meal is ready to be munched!