Or, otherwise known as “use up the cheeses you have in the fridge before they go off” pie. I didn’t manage to stretch the fresh vegetables and salad ingredients out to the end of the weekend so I was searching the fridge and freezer for inspiration last night and this Greek style cheese and spinach pie came to mind.

I always like to keep a pack of spinach in the freezer. Its always good for a standby meal, whether it’s used with ricotta in a pasta dish or mixed with eggs and other cheeses and baked in pastry.

My son was reluctant to try it (probably because of the ‘green’ bits) but he did and said it was very tasty. I’ll have to make sure I get my salad vegetables so I can enjoy the leftovers with salad this week for lunches. You could encase this filling in filo pastry and fold into triangles for something a little different.

Three Cheese & Spinach Pie

• 4 eggs, beaten
• 1 pack frozen spinach, thawed
• any selection of soft cheeses (I used feta and ricotta)
• grated cheddar cheese
• 2 cloves garlic, crushed
• salt & pepper
• 1 sheet frozen puff pastry

1. Preheat oven to 170 deg C.
2. Add eggs, spinach, soft cheeses, garlic, salt and pepper and mix well.
3. Line baking dish with thawed puff pastry and pour in filling.
4. Sprinkle with grated cheddar cheese and bake until pastry and filling is golden.
5. Serve warm or cold.