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Seeded spelt shortcrust pastry with a creamy filling of spinach and Greek feta, with a hint of nutmeg, hand-topped with red peppers, even more feta and toasted pine nuts.
Everythings Better with feta
Along with Kalamata olives, Ouzo and Pythagoras, feta cheese is one of the greatest Greek exports*.
With a distinctive saltiness and crumbly texture, it adds a bit of oomph to any dish, including our pies.
*in our opinion anyway
With Greek feta and red peppers
WaterSpinach (14%)Mature Cheddar Cheese (Milk)Feta Cheese (Milk) (12%)Sautéed Onion (Onions, Rapeseed Oil)Wheat Flour (contains Calcium Carbonate, Iron, Niacin, Thiamin)Vegetable Oils (Sustainable Palm Oil*, Rapeseed Oil)Free Range Whole EggRed Peppers (4%)Spelt Flour (Wheat)Dried Skimmed MilkCornflourButter (Milk)Double Cream (Milk)Pine NutsBrown LinseedsGolden LinseedsPoppy SeedsSaltBlack PepperNutmegCayenne PepperPaprikaMustard Powder*www.higgidy.co.uk/palmoil
For use by see front of pack. Keep refrigerated below 5°C. Freeze before use by date and use within one month. Once defrosted, use within 24 hours. Defrost thoroughly before cooking and dont refreeze.