ES’S SEAFOOD AND SPINACH PIE
1 box (450g) = 2 rolls butter puff pastry
75 g garlic butter – regular butter will also work
225 g chopped mushrooms
±20 g finely chopped chives
1 large heaped teaspoon crushed garlic
500 g box frozen chopped spinach – thawed and drained
2 tins tuna – 135 g x 2 drained
225 g imitation crab/flavored Pollock
Freshly ground black pepper and salt to taste. I used Aromat
250 g crumbed fetta
¾ cup shredded parmesan + extra for topping
5 eggs
¼ cup milk
Dried parsley
Preheat oven to 350F degrees. (180 ºC)
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 coated dish, top with sauté mixture
Liberally add freshly ground pepper and salt to taste
Add fetta 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
Source and photo: Es Slabs
