Open Face Spinach Pie

Let one of the two Shortcrust pastry sheets included in the packet defrost according to the package instructions. Keep the other pastry sheet in the freezer for future use. Preheat the oven to 190°C with the fan on. Put a frying pan over high heat and throw in 2-3 tablespoons of olive oil. Put the spinach in the frying pan in doses, breaking it apart by hand, and wait until all the liquids evaporate. Make sure that your spinach pie does not have any liquids for 5-7 minutes. Pour in the heavy cream and mix until the spinach shrinks and until the mixture becomes thick. Once it is ready, remove the frying pan from the heat.

Finely chop your herbs. Finely chop the dill and spearmint, and toss it in the frying pan. Add the spring onions. Crumble half the feta cheese by hand and add it to the mixture along with the zest of 1 lemon, 2 eggs, salt and pepper. Mix and then your filling will be ready. Take an oven tray and spread some parchment paper out on it. Lay out 1 shortcrust pastry sheet on the parchment paper. Spread the filling out on top. Fold the sides inwards, thus creating a small envelope. Put the cream cheese in various spots on the pie. Crumble the rest of the feta cheese on top. Season with salt and pepper, and sprinkle the pie with 1-2 table spoons of olive oil.

Bake in a preheated oven at 190°C for 25-30 minutes on the top rack.. When it is ready, remove the pie from the oven and let it cool down for 10 minutes. Cut the spinach pie into pieces and serve after sprinkling some olive oil on top and seasoning with pepper and herbs.