This is a layered pie that started life out as a throw together of leftovers when a friend unexpectedly showed up for dinner some years back. I had a bit of bolognaise left over from the night before and the rest were handily in the fridge. It was such a hit that it got requested often from friends as word spread around. I'm just glad it's easy to do - and cheap : )


  • 4 sheets Puff Pastry

  • 500gms lean Beef Mince

  • 1 Onion - finely diced

  • 2 cloves Garlic - minced

  • 2 Tbspn dried Oregano

  • 1 Bay leaf

  • 1 Tspn Beef Stock powder

  • 1x700ml bottle Passata

  • 2 Tbsp Tomato Paste

  • 1/2 cup Red Wine

  • Salt and Pepper

  • 350 gms Ricotta

  • 200gms Fetta

  • 1x250gm packet of Frozen Spinach- thawed and squeezed of moisture

  • 2 Tbsp Pesto sauce (I use Barilla)

  • 2 Eggs - beaten

  • 1 cup shredded Tasty Cheese

  • Salt and Pepper


  • 1.


  • 2.

    Saute the onion in a little oil in a large frypan over med/high heat.

  • 3.

    Add garlic and cook another minute.

  • 4.

    Add the mince and cook til browned, breaking up any lumpy bits.

  • 5.

    Add the wine and cook for a few mins til reduced and flavour goes into the meat.

  • 6.

    Add the passata, tomato paste, beef stock and the herbs and cook on medium heat for about 10 mins.

  • 7.

    You want this mixture to be quite thick so don't add water.

  • 8.


  • 9.

    In a bowl, combine all the cheeses, the eggs, spinach, pesto and salt and pepper and mix well.

  • 10.

    Grease a 35cm x 25cm ceramic baking dish and line with 2 sheets of joined puff pastry.

  • 11.

    Fill with Bolognaise.

  • 12.

    Spread the Spinach mixture carefully over the bolognaise.

  • 13.

    Top with puff pastry and seal edges.

  • 14.

    Brush top with milk and bake in 180C oven til browned


Sometimes I make individual parcels by cutting pastry sheets in half and assembling each one as per the big pie

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