Becky works alongside me as one of our cooking product evaluators and she never fails to come up with new and inventive ways to test our cooking products. Her passion for cooking equates to a lot of delicious ‘engineer feed’ coming out of the lab so we asked her to whip up a favourite for Our Kitchen. I was lucky enough to have this delicious pie for lunch today and because Becky and I couldn’t stop at one slice and proceeded to share a second, we have happily reduced the number of servings from 8 to 6. If you have a crowd to feed don’t take the risk, just make a second pie to avoid disappointment. Enjoy this! It’s a goodie! -Kate
After a Greek style spinach pie went down a storm with the ladies in the office during our weekly morning tea, I ran with the spinach theme & selfishly adapted it to be filled with one of my top 5 Indian dishes Saag Aloo.
Using frozen spinach is a really cheap alternative to buying multiple packets of fresh spinach. But if you do happen to have an abundance of fresh spinach at your disposal, just wilt it in a large pan & squeeze out all the excess moisture. You’ll need to end up with about 300g of wilted dry spinach. When it comes to serving the pie adding a dollop of minted yoghurt and and equal measure of some kind of sweet Indian chutney such as tamarind and date or green mango takes this dish to the next level.