The spinach pie is one of everyone’s favourite, it is also found in various food courts and snack bars, but the home cooked version always has that particular taste. This recipe is very easy even though it does take some time to prepare and bake. It can also be precooked and frozen for later use, as it can hold for several weeks.

Serves 6 as a meal or 15 for party size
Preparation and Cooking time: Approx 120 minutes

For the Short Crust Pastry:

Lamb Brand Auntie’s Mix Flour 800g

Lamb Brand Table Salt ½ tsp

Butter 400g

Cold Water 230ml

Olive Oil 3 tbsp

For the Filling:

Lamb Brand Split/ Whole Peas 200g

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Lamb Brand Basil 1 tsp

Lamb Brand Mint 1 tsp

Lamb Brand Sesame Seeds 3 tsp

Canned Tuna 1 can

Capers 1 tsp

Onions 2 large, finely sliced

Olives 100g, chopped

Spinach 1.6kg, fresh or frozen

Anchovies 2 tins

Wash the peas and cook on a low heat for about an hour, until they soften; mash up with a fork. Sift the flour and add the salt and the butter, mix well until the mixture resembles breadcrumbs. Add the water and the oil and work the mixture until dough is formed. Boil the spinach and drain.

Fry the onions in a little olive oil, add the herbs, salt and pepper, olives, spinach and tuna; Fry everything together for a few minutes. Add the anchovies and peas to the mixture and cook for another few minutes.

Roll the dough and place in a low dish. Fill in with the spinach mixture, and cover the top with the remaining dough. Stab the top with a fork so steam can escape while cooking. Sprinkle the sesame seeds over the top and cook in a preheated oven at 200°C for about half an hour.