Higgidy spinach, feta & toasted pine nut pie
£3.70 (£1.38 per 100g)
Creamy béchamel, spinach & mature cheddar mixed with crumbled feta & piled into seeded shortcrust pastry then topped with roasted red peppers & toasted pine nuts
B�chamel Sauce (22%) (Water, Dried Skimmed Milk, Butter (Milk), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Double Cream (Milk), Cornflour, Mustard Powder), Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Mature Cheddar Cheese (Milk) (13%)`, Spinach (13%), Saut�ed Onion (Onions, Butter (Milk), Rapeseed Oil, Water, Salt, Black Pepper), Feta Cheese (Milk) (11%), Roasted Red Pepper (8%), Free Range Whole Egg, Water, Butter (Milk), Vegetable Oils (Palm Oil, Rapeseed Oil), Pine Nuts (1%), Medium Fat Hard Cheese (Milk), Cayenne Pepper, Poppy Seeds (<1%), Sesame Seeds (<1%), Cornflour, Black Pepper, Nutmeg, Salt, Thickener: Pectin
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||Per 100g||Per Pie|
|- Saturates||8.2g||22.2 g|
|- Sugars||1.5g||4.1 g|
This pie is ready to eat cold but tastes best heated up. Preheat oven to 180�C/350�F/Gas Mark 4. Remove all packaging & place on a tray on the middle shelf of the oven for about 25 minutes. This is a guide only (some ovens vary). Do not reheat once cooled.
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