Spinach and Feta Croissant Pie

Serves 6 to 8, Prep and Cook: 1 hour, 35 mins

9 x 50g croissants (see Tip) Mixed salad leaves and lemon

wedges, to serve

FILLING

2 x 250g packets frozen spinach 1 tblsp olive oil

6 green spring onions, thinly

sliced

3 cloves garlic, crushed 300g Greek feta, crumbled

1 cup packaged shredded

parmesan

3 eggs, lightly beaten

¾ cup chopped fresh parsley

1 Invert base of a 23cm springform pan (base measurement 22cm). Grease base and side.

2 To make filling, place frozen spinach in a microwave-safe bowl. Cover with plastic wrap. Microwave on High (100%) for about 4 minutes, or until defrosted. Remove. Cool slightly. Squeeze out liquid.

3 Heat oil in a medium, deep non-stick frying pan over a medium heat. Add onions and garlic. Cook, stirring for about 2 minutes, or until soft.

4 Transfer onion mixture to a large bowl with spinach. Add feta, parmesan, eggs and parsley. Season with salt and pepper. Mix well.

5 Cut croissants horizontally in half. Use a rolling pin to lightly flatten. Set aside six tops. Use remaining halves, cut-side facing inwards, to line base and up the side of prepared pan.

6 Spoon in filling. Smooth over top. Arrange croissant tops, cut-side facing down, slightly overlapping to cover filling. Place pan on an oven tray.

7 Cook in a moderately slow oven (160C) for 30 minutes. Loosely cover with a sheet of foil. Cook for a further 40 minutes, or until filling is set and croissants are golden. Remove. Stand for 10 minutes.

8 Remove pie from pan. Using a serrated knife, cut into wedges. Serve with salad leaves and lemon wedges.