Spinach and tomato pie

This year D and I have been eating a lot less meat. There were several reasons for this but the best thing to come of it (apart from feeling so much better) was the opportunity to try a whole host of new recipes.

Considering D is not really much of a vegetable eater he actually enjoyed this recipe. Alongside having a great many health benefits, spinach is one of the most versatile vegetables. This is also a pretty easy thing to put together after work and packs a punch in terms of fruit and vegetable portions.

To make a pie to serve 4 you will need:

1 pack of lighter puff pastry

2 eggs

450g frozen spinach

50g Parmesan cheese

200g garlic and chive soft cheese (the lighter option)

Salt and pepper

Herbs de provence

4 large tomatoes cut into segments

1 clove garlic, crushed

1 onion, diced

Preheat the oven to 200°C. Lightly fry the onion and garlic on a medium heat until soft. Add the spinach, tomatoes, herbs, salt and pepper and fry until the spinach has cooked down. Once the spinach is cooked; add the cream cheese, Parmesan and egg. Reduce the heat and make sure the cheese and egg is distributed through the mixture.

Place the spinach in a pie dish and top with the (rolled out) pastry. Glaze with the egg. Bake for approximately 20 minutes or until the pastry is golden.

This pie also makes excellent leftovers or vegetarian picnic food.

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