Potato and spinach pie

Potato and spinach pie

Serves 4. Preparation time 10 minutes. Cooking time 20 minutes.

2-3 potatoes
2-3 cups (200 g) spinach, washed and chopped
150 g taleggio or camembert, sliced
1 egg
125 g chunky cottage cheese
8 olives, pitted and halved
1 roll (400 g) puff pastry, defrosted
salt and pepper to taste

• Cook the potatoes until tender, then cool and cut into thick slices. Wilt the spinach in boiling water, drain and squeeze over a sink to get ail the moisture out. Mix the egg with the cottage cheese and olives.

• Roll out the puff pastry and arrange the potato slices on one half of the pastry. Season with salt and pepper. Scatter the spinach over the potatoes and layer the cheese slices on top. Pour over the egg mixture and fold the other half of the pastry over, pressing it down at the edges to create a seal.

• Spray the inside of a grid very well with cooking spray and place the pie on it. Don't close the grid, just use it to make it easier to turn the pie. Braai the pie fairly high over medium-hot coals. Turn the grid regularly to prevent one side from burning.

• The pie is cooked when the pastry turns golden brown and crisp all over - about 20 minutes. (For best results, refrigerate the pie for 30 minutes before braaiing.)

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