Beef and spinach pie
By Amanda Scali

There is something beautiful and simple about clearing your schedule for a day on the weekend and getting into the kitchen to do some baking.
 
This Beef and Spinach pie is nourishing, delicious and will give you that needed time of just getting yourself lost in the kitchen for a while.
 
So, clear your schedule, pop on some good tunes, and enjoy creating.
 
What you’ll need:
 
1 tablespoon olive oil
1½ cups chopped onion
1 clove garlic, minced
.500kg lean ground beef
1 box frozen spinach, thawed
2/3 cup of crumbled feta cheese
⅔ cup of Greek yoghurt
½ cup freshly grated Parmesan cheese
2 large eggs, lightly beaten
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
3 tablespoons tomato paste
½ teaspoon salt
½ teaspoon ground black pepper
1 package refrigerated pie crusts
 
 
Method:
 
Preheat oven to 180degrees.
 
Heat oil in a large pan over medium-high heat; add onions and cook, stirring, until tender and beginning to brown, about 2 minutes. Add garlic and cook for about 1 minute longer.
 
Add beef to pan and cook, breaking it up with a spoon, until it is no longer pink and juices have evaporated about 5 minutes. Transfer to a large bowl.
 
Firmly squeeze water out of spinach and add spinach to a bowl. Add feta, yogurt, Parmesan, eggs, dill, mint, tomato paste, salt, and pepper, combining well.
 
Place one round of pie crust in 9-inch deep-dish pie plate. Spoon in filling in even layer. Moisten edge of bottom crust with water, and place second crust on top. Press and crimp edges together. Cut slits in top crust.
 
Bake for 40 to 50 minutes or until golden.