Delicious home-made tried and tested Seafood and Spinach Pie
Ingredients
1 box (450g) = 2 rolls butter puff pastry
75g garlic butter – regular butter will also work
225 chopped mushrooms
±20g finely chopped chives
1 large heaped teaspoon crushed garlic
500g box frozen chopped spinach – thawed and drained
2 tins tuna – 135g x 2 drained
225g imitation crab/flavored Pollock
Freshly ground black pepper and salt to taste. I used Aromat
250g crumbled feta
¾ cup shredded parmesan + extra for topping
5 eggs
¼ cup milk
Dried parsley
Method
Preheat oven to 350F degrees.
Lightly sauté mushrooms in garlic butter together with chives and crushed garlic, then add drained spinach and mix
Add tuna and crab and mix, then set aside
Place puff pastry in a coated dish, top with sauté mixture
Liberally add freshly ground pepper and salt to taste
Add feta and top with grated parmesan
Whisk eggs and milk and pour over pie mixture
Cover with a second layer of puff pastry
Pinch the edges together and prick the top with a fork or cut small slits in the pastry
Cover with egg wash and extra parmesan and sprinkle with dried parsley
Bake ±50-60 minutes, or till you have a nice golden puff pastry topping.
Serve with a fresh salad and E N J O Y
Own creation, Prepared, tried and tested by Esme Slabs
