Eggplant, spinach and cheese pie

Eggplant, spinach and cheese pie

A scrumptious layered pie, full of double cheesy spinach, rice and eggplant, baked in a golden crust.

  • Recipe serves:6
  • Preparation Time30 Minutes
  • Cooking Time30 Minutes


  • Short crust pastry
  • 1 large eggplant cut into slices
  • 1 sachet Knorr Chicken Powder Mix
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 175g spinach
  • 4 eggs, beaten
  • 50g parmesan cheese
  • 75g feta cheese
  • 60g plain yogurt
  • 90g fresh cream
  • 225g cooked basmati
  • Salt and pepper to taste


  • Roll out the short crust pastry and bake in a preheated oven at 1800C for 10-12 minutes.
  • Heat the olive oil in a pan, and cook the eggplant slices till golden. Drain and set aside.
  • To the remaining oil, add the onion and garlic and sauté till fragrant.
  • Add chopped spinach to this mixture and cook for a minute. Take off from heat and mix in the Knorr Chicken Powder Mix, parmesan and feta cheese. Season to taste and mix well.
  • In a separate bowl, add the spinach mixture and eggs and mix well. Pour this onto the baked pastry shell and arrange the fried eggplant slices on top.
  • Add a layer of rice, another layer of spinach and eggs and arrange the eggplant slices on top.
  • Bake in a moderate oven at 1800C for 30 minutes and serve hot.
  • Chef’s Tip:

    Replace the layer of rice with any other meat for a meatier pie.