This traditional Greek spinach pie combines fresh spinach, creamy feta cheese, and aromatic herbs all wrapped into light ...

Roll out about half of the puff pastry to 0.5cm/¼in thick and use to line the prepared pie dish. Fill the pie case with half of the spinach and cheese mixture. Add the boiled egg halves ...

Add spinach and stir ... Cut some discs in the puff pastry with a bowl. Put some stuffing on one side, leaving a border. Fold the disc to form the mini pie. Press the borders to close the pie.

Stir in the baby spinach to wilt. Return the seafood and asparagus to the pan, stir in and cook briefly to heat through. Spoon the creamy seafood filling into the centre of the puff-pastry cloud and ...

Thaw the puff pastry according to the package directions. Preheat the oven to 400ºF. Butter an 11 x 7-inch glass baking dish or coat with nonstick spray. Melt the butter in a large saucepan over ...

Add the baby spinach, nutritional yeast ... Transfer the mixture to a 800ml/1½ pint pie dish. Cover the pie dish with the puff pastry, trim off any excess pastry (this can be saved for use ...