Grease and line a 24cm/ 9.5 inch pie/flan dish. I used a loose bottom tin, but not essential. If you do use a loose bottom dish, place it in the oven on a baking tray, just in case any liquid spills out.
Place the pie crust mixture onto the lined dish. Place a piece of baking paper on top and smooth out the pie crust with the back of your hand or a glass tumbler to fill the pie dish. Remove the top baking paper. By doing it this way, it saves you from rolling it out the pastry and cutting any excess off.
Make holes all over the base with a fork. This will help the pie crust bake evenly and crispen.
Bake at 180C/350F for 15 minutes. Remove from oven.
Spinach and Feta Pie Filling
Defrost the spinach and squeeze as much of the water out as you can. This is an important step, otherwise you will end up with a soggy pie.
Place the spinach and all other ingredients in a large mixing bowl.
Mix gently, but do leave some cream cheese and feta lumps.
Pour onto the cooked pie crust.
bake at 180C/350F for 40 minutes or until the centre is cooked.
Fresh Spinach - if using fresh spinach, remember to chop and wilt the spinach first before adding to the pie filling. You can either wilt the spinach in a frying pan for a few minutes whilst stirring, or in a microwaveable dish. Drain off any excess liquid.