Minced meat pie with feta cheese

Ingredients for 4 servings:

• 250 g flour
• ½ tsp salt
• ½ pack of yeast
• 95 ml water, lukewarm
• 1 tbsp olive oil
• 300 g minced meat
• 1 pack of KNORR Naturally Delicious! Lasagna (seasoning base)
• ½ bell pepper(s), yellow
• 1 tomato(s)
• ½ onion(s)
• 1 garlic clove(s)
• 300 ml water
• 450 g spinach, frozen
• 50 ml cream
• 150 g Emmental cheese, grated
• 100 g feta cheese
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

with spice base

Put the flour in a large bowl, sprinkle with salt, and add the yeast to a well. Mix everything with 8 tablespoons of the warm water, sprinkle with flour, and cover the dough and let it rise in a warm place for 15 minutes. Mix the yeast mixture with the remaining water and olive oil to form a dough. Knead the dough vigorously until elastic. Then let it rise again in a warm place for 30 minutes. Grease the cake tin, roll out the dough, and place it in the tin with a 10 cm high edge. Slowly defrost the spinach in a saucepan. Add the 50 ml of cream, salt, and pepper. Dice the onion, garlic, and bell pepper and fry briefly. Briefly fry the minced meat with the diced bell pepper. Add 300 ml of cold water and the seasoning base. Bring the sauce to a boil while stirring and simmer for 1 minute. Dice the feta cheese. Spread the spinach on the dough, then top with half of the feta cubes. Next, add the minced meat mixture and finally the grated Emmental cheese and the other half of the feta cheese. Bake the meat pie in an oven preheated to 190 degrees Celsius for 30 minutes.