Higgidy spinach, feta & toasted pine nut pie
£3.50 (£1.30 per 100g)
Creamy béchamel, spinach & mature cheddar mixed with crumbled feat & piled into seeded shortcrust pastry then topped with roasted red peppers & toasted pine nuts.
Béchamel Sauce (23%) (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), Roasted Red Pepper (14%), Mature Cheddar Cheese (Milk) (14%), Feta Cheese (Milk) (12%), Spinach (10%), Sautéed Onion (Onions, Rapeseed Oil), Free Range Whole Egg, Water, Vegetable Oils (Palm Oil, Rapeseed Oil), Butter (Milk), Cornflour, Pine Nuts (<1%), Medium Fat Hard Cheese (Milk), Concentrated Butter (Milk) (Contains Colour: Mixed Carotenes), Poppy Seeds (<1%), Sesame Seeds (<1%), Salt, Nutmeg, Black Pepper, Cayenne Pepper
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||Per 100g||Per Pie|
|- Saturates||8.2g||22.0 g|
|- Sugars||1.0g||2.6 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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