in saucepan until excess water has evaporated. The spinach should be
fairly dry. Boil potatoes until tender. Drain and mash potatoes roughly
so that some pieces remain. Add spinach, onion, herbs, spices and
margarine. Cut pastry into two (2/3 and 1/3). Roll out larger pieces to
cover base and sides of pie dish. Spoon filling onto pastry, brush
pastry edge with a little water. Roll out smaller piece of pastry. Place
on top of filling. Pierce the top of the pastry with a fork. Trim the
pastry to side and pinch the edges of pastry together. Bake for
approximately 45 minutes or until lightly browned.
cool in the refrigerator while preparing the filling, this prevents the
pastry from becoming soggy when you add hot filling.