For the pie filling, we cook onions and garlic and then mix with feta and ricotta, eggs, spinach and loads of fresh herbs: mint, parsley and dill. The pie is wrapped in layers of filo pastry and finished with a spritz of olive oil on the pie's ruffled top. Ready for you to oven bake.
Place in a preheated 180C oven for 45 (from fresh/defrosted) to 60 minutes (from frozen) or until golden. For a crisper base then cover the top with foil and cook for a further 10-15 minutes.
DEFROST INFORMATION: May be cooked from frozen or defrosted overnight in the fridge. Please note that if you order the pie frozen, it can defrost quickly (sometimes in transit). If thawed, do not refreeze, and bake within three days of receiving.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.