Spinach, Fetta, Seeds and Nut Recipe

How to Make Spinach, Seeds and Nut Pie


  1. Pre-heat the oven to 180°C (160°C for fan forced ovens). Allow the pastry sheets to come to room temperature.
  2. In a large deep pan, add a drizzle of oil and add the spinach. Sweat the spinach down until just cooked, season generously with salt and pepper, place in a bowl and allow to cool. Once cool, grab small handfuls and squeeze gently, to remove the excess water.
  3. In a frying pan on a moderate heat, dry toast the walnuts and a handful of mixed seeds. Season with salt and remove after 5 minutes.
  4. On a baking tray, lined with baking paper, lay out one of the pastry sheets.
  5. Add the spinach, leaving a 4-5cm border around the edges. Scatter the seeds and nuts, crumble over the fetta and then sprinkle with the oregano.
  6. Next, place egg yolks in a bowl and lightly whisk. Using a pastry brush, apply the egg yolks to the pastry border. Add the second sheet of pastry to the top and press down to seal the sides, trim if necessary.
  7. Brush the remaining egg yolk over the top and bake for 25-30 minutes until golden.