Spanakopita Pie

Spanakopita Pie

Regular price $34.00
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Our Spanakopita Pie makes for the perfect centrepiece for a meal with family or friends. Inside you'll find delicious spinach folded through our 'cheese' sauce, and dill, mint, parsley and lemon zest. All wrapped in layer upon layer of delicious flaky, filo pastry.

PAIR WITH

Our Rhubarb & Fennel Chutney & a green salad.

SERVING SIZES

Our Spanakopita Pie weighs approximately 1.5kg and will serve 4-6 people with sides.

INGREDIENTS

Spinach, Tofu, Filo Pastry, Onion, Leek, Sauerkraut, Cashews, Miso, Olive Oil, Tapioca, Parsley, Nutritional Yeast, White Wine, Lemon, Dill, Basil, Paprika, White Sesame Seeds, Black Sesame Seeds, Salt, Mint, White Pepper, Oregano

Allergens: WHEAT, SOY, SESAME, TREE NUTS (CASHEWS, ALMONDS)

Allergen statement: Whilst all of our food is made with entirely plant-based ingredients, using equipment used only for plant-based food, our kitchen facilities are shared with other businesses. As such, at this time, we cannot guarantee our food is allergen free. That includes: gluten, wheat, fish, shellfish, peanuts, milk, egg and sesame seeds. We apologise to all of our friends with severe allergies. For further information, please feel free to contact us at: foodie@plantkitchenco.com.au 

COOKING INSTRUCTIONS

Cook your spanakopita pie from frozen.

Remove wrapper and place in the compost where possible, or keep to return to one of the Plant Kitchen team when they drop off your next order.

Place in a oven pre-heated to 180°C & cook for 50 -65 minutes or until golden & piping hot. 

"Stumbling across The Plant Kitchen Co has been our best discovery for 2020. These are the best meals on the market today (plant based or otherwise). The meal sizes are great, the taste is amazing, and the cost is about on par with what you'd spend to buy the ingredients for a similar sized meal yourself from the supermarket - except it takes 2 minutes of prep time to pop them in the oven, rather than spending an hour on prepping a fresh meal each night." - Matt H

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