Mushroom, Spinach & Feta Pie

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INGREDIENTS

puff pastry

bunch chopped spinach, blanched one punnet mushrooms sliced 2 rounds of feta cheese crumbled grated mozarella cheese ½ kg cooked & shreaded fillet (optional. If using cook in garlic, lemon pepper, Aromat (a South African Spice), lemon juice, green chillies, fine jeeroo)

METHOD

stir fry mushrooms in olive oil with crushed garlic, lemon pepper & Aromat (a South African Spice).

cook 3 tablespoon of sago in little more than ¼ cup of water until thick. Add to mushrooms and cook on a low heat for about 5 minutes. mix a tablespoon of cornflour/flour in ½ cup milk until smooth. add to mushrooms and cook stirring until thick. mix in blanced spinach and chicken if using. Remove from heat and allow to cool. adjust seasoning. Roll out puff pastry on floured surface. cut a big rectangle to fit an oven proof dish and a smaller rectangle or strips to cover. place bigger rectangle into greased ovenproof dish. it should come up sides. Prick with a fork. spoon filling in. cover with crumbled feta and grated mozarella. top with smaller rectangle or strips. brush with milk/beaten egg and sprinkle with dried parsely. Bake At 200°c or as instructed on packaging of puff pastry till golden and crisp. serve with chutney of choice. Zaakirah

INFO / TIPS

small individual pies can be filled too. BACK TO RECIPE

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