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Seeded spelt shortcrust pastry with a creamy filling of spinach and Greek feta, with a hint of nutmeg, hand-topped with red peppers, even more feta and toasted pine nuts. A winning combo of sweet red peppers, tangy feta and tender spinach with a hint of aromatic nut
With roasted peppers All ingredients are suitable for vegetarians Vegetarian Society Approved
WaterSpinach (14%)Mature Cheddar Cheese (Milk)Wheat Flour (contains Calcium Carbonate, Iron, Niacin, Thiamin)OnionsFeta Cheese (Milk) (10%)Free-Range Whole EggRed Pepper (4.5%)Vegetable Oils (Sustainable Palm Oil*, Rapeseed Oil)Wholemeal Spelt Flour (Wheat)Cannellini BeansDried Skimmed MilkCornflourWhipping Cream (Milk)Butternut Squash PuréePine NutsButter (Milk)Golden LinseedsBrown LinseedsSaltPoppy SeedsBlack PepperNutmegPaprikaCayenne Pepper*www.higgidy.co.uk/palmoil
Contains Eggs Contains Milk May Contain Mustard Contains Wheat
Higgidy Ltd, Shoreham-by-Sea, West Sussex, BN43 6PB. Higgidy NI Ltd, Murray House, Murray Street, Belfast, BT1 6DN.
Refrigerate your pie below 5°C, and eat it before the use by date on the top of this box. Or freeze it before the use by date and eat within one month. Once defrosted, eat within 24 hours. Defrost thoroughly before cooking - and dont refreeze.