Feta Cheese and Spinach Pie with Puff Pastry

Preheat your oven to 200°C (180°C fan), this will give your pastry a lovely golden brown finish.

Heat the olive oil in a large skillet over medium heat. Add the chopped onions, making sure not to overcrowd the pan. It's essential not to rush this step as properly caramelized onions contribute significantly to the overall flavor of the pie.

When the onions have turned translucent (about 5 minutes), add the minced garlic and sauté for another minute or two until fragrant. Take your time with this step to ensure the flavors meld together beautifully.

Add the fresh spinach to the skillet. You might feel it's too much spinach at first, but keep in mind that spinach significantly reduces in volume when cooked. Cook until wilted and make sure to drain well, squeezing out excess water. This prevents your pie from becoming too watery.

Transfer the spinach mixture to a large bowl. Let it cool down a bit, then add the two types of cheese, the beaten eggs, salt, and pepper. It's crucial to make sure your spinach is not too hot at this stage as it can start to cook your eggs.

Roll out the puff pastry and transfer it to a pie dish. Prick the base all over with a fork. This technique, known as docking, will prevent your pastry from puffing up too much while baking.

Pour the spinach and cheese mixture onto the puff pastry, spreading evenly.

Fold over overlapping pastry and brush top with the beaten egg yolk. This will ensure your pie gets a beautiful, glossy finish.

Bake for 25-30 minutes until the pastry is golden and crisp. A good tip is to place the pie lower in the oven; this will prevent the base from becoming soggy.

Allow your pie to cool for a few minutes before serving, giving your filling some time to set.