Eggplant, spinach and cheese pie

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

Ingredients

• 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

METHOD

• 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.