Add a touch of Greek into your life with this traditional spinach and feta pie, this is an easy, straightforward pie to put together, Depending on where you buy your filo you may need to cut to size so adapt as you go, just don't skrimp on the butter whatever you do.
Original recipe by Angela Boggiano from her book Pie.
Pre-heat your oven to 180c/160c Fan
Wash the spinach if not pre-washed, place in a large pan over a low heat and gently cook until wilted down, leave to cool, drain well and squeeze out excess liquid and then roughly chop.
Melt 25g of the butter in a small pan and fry the onion for about 5 minutes until soft, stir in the garlic and cook for a further minute. Remove from the heat and in a large bowl, mix the onion and garlic mixture with the chopped spinach, pine nuts, eggs, herbs and seasoning.
Melt the remaining 75g butter.
Arrange a sheet of filo in your tin of choice, allowing the edges to overhang, brush with melted butter, repeat with 3 more sheets, criss crossing across the tin.
Spoon in the filling and spread it out evenly, then fold the overhangs onto the filling and brush with butter.
Arrange 3 more sheets scrunched up over the top of the pie and continue brushing with the butter using it all up, lightly pat the pastry down.
Bake for 25-30 minutes until golden brown, can be served fresh and hot from the oven or cold.
Ingredients
Directions
Pre-heat your oven to 180c/160c Fan
Wash the spinach if not pre-washed, place in a large pan over a low heat and gently cook until wilted down, leave to cool, drain well and squeeze out excess liquid and then roughly chop.
Melt 25g of the butter in a small pan and fry the onion for about 5 minutes until soft, stir in the garlic and cook for a further minute. Remove from the heat and in a large bowl, mix the onion and garlic mixture with the chopped spinach, pine nuts, eggs, herbs and seasoning.
Melt the remaining 75g butter.
Arrange a sheet of filo in your tin of choice, allowing the edges to overhang, brush with melted butter, repeat with 3 more sheets, criss crossing across the tin.
Spoon in the filling and spread it out evenly, then fold the overhangs onto the filling and brush with butter.
Arrange 3 more sheets scrunched up over the top of the pie and continue brushing with the butter using it all up, lightly pat the pastry down.
Bake for 25-30 minutes until golden brown, can be served fresh and hot from the oven or cold.