* 600g fresh tomatoes, peeled (or use half a 400g can of canned tomatoes)
    * 3tbsp olive oil
    * 2 red bell pepper, cut in slices
    * 1 tablespoon sugar
    * 4 fat cloves garlic, crushed
    * 500g fresh spinach, washed and drained (or 300g frozen chopped spinach, thawed)
    * 1 medium onion, finely chopped
    * 75g breadcrumbs
    * 100g ground almonds
    * 3 – 4tsp low salt stock powder
    * 3 4tbsp vegetarian red wine
    * Season to taste


   1st First, make the Peperonata. Remove the seeds from the tomatoes, and chop meat into a pot. Cook on medium heat until the tomatoes begin, make their juice. bring to a boil and let simmer until reduced by half. (Alternatively, one half can of peeled tomatoes, drained and chopped. No need to cook in this case).
   2nd Heat 1 tablespoon oil in a medium to large pot and cook the sliced peppers lightly for 3-4 minutes, stirring all the time, until the peppers begin to soften. Add half the garlic and continue cooking and stirring for another 30 seconds. Add cover the cooked tomatoes (or canned tomatoes) and then the sugar and simmer for 15 minutes. Season well with salt and pepper to taste. Cool and store over night in refrigerator.
   3rd Preheat oven to 200 ° C (400 ° F / gas mark six). Grease a 20cm square tin with baking paper show. Roughly chop the spinach and great in a pot. Cover with a lid and cook until the spinach has wilted then let cool. Line a large sieve with two layers of paper towels and place the spinach inside. Top with another piece to paper towels and press to extract as much liquid as you. You should be left with a small ball of spinach. If you are using frozen spinach, just defrost and press through a sieve in the same way.
   4th Add the onion and the rest of the garlic in the remaining olive oil until soft but not colored. In a mixing bowl and the onion, garlic, spinach and all the other ingredients. Stir well to make a moist mixture, adding a little water if it seems to be rather dry. Season to with a little salt (if necessary) and add plenty of pepper. Pile into the prepared dish and cover with a piece of foil. Bake for about 20 minutes, remove the foil lid for the last 5 minutes.
   5th Reheat the Peperonata and serve with the spinach pie.

Nutrition information

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.