Makes 1 Pie
Prep time 15 min
Cooking time 45 min


250 g

Eskort Vienna Sausages, sliced

400 g

short crust pastry, defrosted

15 ml


150 g

baby spinach, washed

150 g

feta cheese, crumbled



250 ml


125 ml

sour cream

10 ml

lemon juice

80 ml

cheddar cheese, grated

2 ml

mustard powder


salt and freshly ground black pepper

Preheat oven to 160ºC.
Line a pie dish with pastry and allow to chill in the refrigerator.
In a pan over medium heat, melt the butter, add spinach and fry quickly until wilted.
Spoon Vienna slices and spinach into the chilled pastry base and follow with the feta.
In a bowl, beat together the remaining ingredients and pour over the base.
Bake for 45 min or until browned and cooked.

Substitute Eskort Rindless Back Bacon for the Eskort Viennas for a different flavour.

For a Banting/healthier option, try the following:

Replace the pastry crust with a sweet potato crust instead. Cut thin slices of sweet potato discs and lay over the bottom of a pie dish and up the sides. Spray with some cooking spray and bake for 10 minutes before you add your pie filling. Proceed as per the recipe above once your sweet potato crust has baked. Use some more sweet potato slices to create your pie cover.