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Apple, spinach and parmesan pie

Apple, spinach and parmesan pie

Difficulty: Average
Season: Winter
Preparation: 30 mins
Cooking: 20 mins

How to


  1. Pre-heat oven to 180c. Line the base of 6 pie moulds with the pastry, keep aside 2 sheets of pastry to use later for the tops.
  2. Combine the other pie ingredients together. Mix well.
  3. Fill the pastry-lined moulds with the apple mixture.
  4. Place the pastry tops on and pinch them closed.
  5. Cook for 20 minutes or until golden brown

For the salad: Gently coat the apples with lemon juice, add the rest of the salad together and serve.

To Serve

Place the salad in the centre of your plate and place the pie on top. 


  • 6 Granny Smith Apples, peeled and quartered 250g frozen spinach, defrosted
  • 150g grated parmesan
  • 100g of diced fetta
  • 1 cup loosely packed mint leaves
  • 3 tbsp self-raising flour
  • 3 beaten whole eggs
  • 8 sheets of pre-made pastry

For the salad:

  • 3 Granny Smith Apples, cored, thinly sliced 1 lemon, juiced
  • 4 small stalks celery, thinly sliced
  • half cup walnuts, toasted, roughly chopped 4 tbsp sour cream