Flakey Spinach Pie

Serves: 3-4 people

prep/baking time: 35-40 mins

Ingredients

300g greek yogurt

2 tbsp olive oil

560g frozen spinach, thawed and wringed out

1 red onion, sliced thin

2 tsp pomegranate molasses

1 tsp ground sumac

1/2 tsp ground cinnamon

1/4 tsp ground paprika

2x 320g Rectangular puff pastry sheets

Method

1. Preheat your oven to fan 200°C. In a small bowl combine the greek yogurt and olive oil until fully incorporated, season with salt. In another bowl, add the wringed out spinach - make sure that you ring out as much liquid as possible, sliced red onion, pomegranate molasses, sumac, cinnamon, and paprika. Toss together until everything is evenly distributed and the spinach leaves aren’t in big clumps.

2. Roll out one of the puff pastry sheets onto a baking tray, dock/prick the pastry all over with a fork. Spread 1/2 the yogurt mixture onto the pastry, leaving a 5cm border from the edges. Evenly distribute the spinach mixture on top.

3. Roll out the other puff pastry sheet, dock/prick it all over with a fork and gently place it directly on top of the spinach topped one. Crimp the edges with a fork, and brush it all over with some olive oil, until glistening. Sprinkle some flakey salt (if using) and bake in the middle shelf of your oven for 25-30 mins, or until evenly golden all over - If the pie is browning too quickly on top, and not enough on the bottom, place foil on the top and bake until the bottom has gone golden. When ready, remove and let cool for 5 mins. Serve still hot, with the leftover yogurt mix.