From: Linda McCartney’s Home Cooking, p. 124
A spinach and sour-cream filled pie, topped with cheddar.
For this pie, I chose to use frozen spinach as this was what was at hand. I also had some leftover blue cheese which was great in the filling. I used 100g of blue cheese and 100g of sour cream and did not add any cheddar. A pie full of flavour and in a lovely deep green. Great hot or cold.