Braai pie                       

Braai pie                       

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  • 6
  • Easy
  • 20 minutes
  • 12 minutes
  • Thunderchild Red Blend

“This is a cool way to use leftovers, from spinach to cheese and boerewors.” – Vusi Ndlovu


  • 1 roll phyllo pastry
  • 500 g butter, melted
  • 6 cups spinach, cooked and drained
  • 500 g mature Cheddar cheese, grated
  • 600 g feta cheese, crumbled
  • 1 x 400 g can chakalaka
  • 500 g boerewors, cooked and sliced

Cooking Instructions

1. Prepare a braai with medium coals. Arrange a sheet of phyllo pastry on a hinged braai grid and brush with butter.

2. Add another 2 layers of pastry in the opposite direction. It’s important that it overlaps on both sides so you have enough pastry to fold over the filling.

3. Place half the spinach at the base of the pastry. Add the cheese, chakalaka and boerewors. Finish with the remaining spinach. Cover the filling with the overlapping pastry, brush with butter and close the grid.

4. When the fire is ready, brush the pastry with butter and place on the coals. Braai until the cheese has melted and the pastry is golden.

Find more braai recipes here. 

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa

Vusi Ndlovu Recipe by: Vusi Ndlovu
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Chef and TASTE contributor Vusi Ndlovu is the co-owner of EDGE, a restaurant focusing on indigenous ingredients, reimagined with a fine dining twist and the tradition of cooking over an open fire.

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