400g beef mince
2 cloves garlic, crushed
2 teaspoons Greek seasoning
1 ½ cups shredded baby spinach
1/3 cup reduced fat crumbled fetta
2 sheets reduced fat frozen puff pastry, thawed
1 egg, lightly beaten
Tzatziki Sauce, to serve (see below)
Preheat oven to 200C (180C fan forced). Line a large baking tray with baking paper. Heat a large frying pan over high heat and spray with oil. Add mince and cook stirring with a spoon and breaking up lumps for 5-7 min or until browned. Add garlic and Greek seasoning and cook 1min, add spinach and cook until just wilted. Remove from heat and let cool. Stir through the fetta.
Half each piece of pastry so you have 4 rectangles. Spoon one-quarter of the beef mixture onto one half of each pastry piece. Fold the dough over the filling to enclose crimping the edges with a fork and place onto baking tray.
Brush pies with beaten egg and bake in the oven for 20-25 in or until golden brown. Serve with Tzatziki Sauce (see below) and a mixed garden salad.
Combine 1 cup Greek yoghurt, 1 tablespoon lemon juice, 1 clove crushed garlic and 2 tablespoons finely grated deseeded cucumber in a bowl. Season with pepper.