Rustic spinach, pepper and feta pie

Serves: 4

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 2 tablespoon(s) olive oil
• 1  onion, finely chopped
• 2 clove(s) garlic, crushed
• 300 gram(s) baby leaf spinach, cooked, chopped
• 150 gram(s) roasted red pepper, chopped
• 1 tablespoon(s) finely grated lemon zest
• 8 tablespoon(s) fresh mixed herbs (dill, parsley, oregano and mint), chopped
• 500 gram(s) (1lb 2oz) shortcrust pastry
• 200 gram(s) feta cheese, crumbled
• 1 tablespoon(s) pine nuts, toasted

Method

1. Preheat oven to 200°C/180°C fan/Gas 6. Heat the oil in a large saucepan, then add the onion and garlic. Cook gently for 10 minutes. Remove from the heat and mix in the spinach, red pepper, lemon zest, fresh herbs and season.
2. Roll pastry into a 30cm (12in) round on a lightly floured surface. Place on a non-stick baking sheet. Spread the mixture on top, leaving a 5cm (2in) border. Fold the sides over and pleat to hold the filling. Sprinkle over the feta and pine nuts. Bake for 25-30 minutes until golden and crisp. Serve with tomato, red onion and black olive salad. Photographs Peter Cassidy; food and styling Sunil Vijayakar

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