Spinach and Feta Pie


1 pie


20 mins


60 mins


3-4 puff pastry sheets

2 eggs

2 tbsp. olive oil

2 bunches of spinach, washed and roughly chopped

1 tbsp. Maxigenes Goat milk (premade)

300g feta cheese, crumbled

2 garlic cloves, crushed

1 onion, finely chopped

3 tbsp. fresh dill or chives

1 carrot, grated

Salt and pepper, to taste


Preheat oven to 200°C and prepare a 9½" x 13" pie dish by using a pastry brush to brush the inside of the dish with olive oil.

In a large mixing bowl, add all the ingredients for the filling and stir until well-combined.

Using a paper towel, squeeze out any excess liquid from the filling.

Line the bottom of the pie dish with half the pastry sheets.

Evenly spread the filling over the pastry.

Top with the remaining pastry sheets and brush with milk.

Bake in the preheated oven for 1 hour, or until the pastry crust is crisp and golden brown.

Remove from the oven and leave it to cool.

Cut into squares and serve.