Ready-To-Heat Greek Feta & Spinach Pie With Garlic Butter Potatoes

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Tip: If using an air fryer, preheat the air fryer to 160°C/180°C!

Boil a full kettle

Add your Higgidy spinach feta pie[s] to one side of a baking tray

Put the tray in the oven for an initial 10-12 min

Tip: If using an air fryer, remove all packaging (including the foil tray) and bake your pie[s] for 15-20 mins or until golden brown and piping hot throughout!

Meanwhile, add your Tenderstem broccoli to a large piece of tin foil (or two!) with a large splash of cold water, a knob of butter and a pinch of salt and pepper

Scrunch the foil around the Tenderstem broccoli to form a tightly sealed parcel[s]

Tip: Cooking your pie[s] with an air fryer? Add your Tenderstem broccoli to a pot and cover with plenty of boiled water, bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite

Add your waxy potatoes to a pot of plenty of boiled water with a pinch of salt

Bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork-tender

After the pie[s] have had an intial 10-12 min, add the foil parcel[s] to the other side of the baking tray

Tip: Cooking for 4 or more? Use 2 trays!

Put the tray[s] in the oven for a final 10-12 min or until the Tenderstem broccoli is tender with a slight bite and the pie[s] is golden and cooked through

Once fork tender, drain the potatoes and return to the pot

Add your roasted garlic paste to the pot with a small knob of butter and a pinch of salt and pepper and give everything a good mix up – these are your garlic butter potatoes