Recipe: Spinach and Feta Pie

Recipe: Spinach and Feta Pie

Recipe blogger and home-cook extraordinaire Laura Williams shares her recipes for wholesome dishes to get you inspired in the kitchen

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Foodie  Foodie  on 26 Mar '19


Serves: 8

Prep time: 15 min

Cooking time: 60 min


Ingredients:

For the spinach filling:

  • 450g frozen spinach, thawed and excess water squeezed out
  • 1 clove garlic
  • 1 onion
  • 250g feta cheese
  • 50g grated Parmesan cheese
  • 20g fresh dill, chopped
  • 20g fresh parsley, chopped
  • 20g fresh oregano, chopped
  • 100g sun-dried tomatoes
  • 3 large eggs
  • 2 tbsp olive oil

For the pastry:

  • 5 tbsp butter
  • 13–14 sheets filo pastry


Method:

  1. Ensure that the spinach is thawed and that all the water has been squeezed out of it. Place in a large mixing bowl.
  2. Dice the garlic and onion and place in a frying pan with 1 tbsp olive oil and soften for a few minutes. Once cooked, allow to cool slightly before placing in the bowl with the spinach.
  3. To the onions and spinach, add the feta, Parmesan and chopped herbs. Finely dice the sun-dried tomatoes and beat the eggs together. Add these to the spinach filling along with the remaining olive oil and mix very well to ensure it is thoroughly combined.
  4. Preheat oven to 200°C and melt the butter. Lay the filo sheets in between 2 damp tea towels to ensure that they do not dry out.
  5. Take an 8- or 9-in springform cake tin and brush with the melted butter. Place a sheet of filo into the tin and push it in to line it. Brush the sheet with more butter and place another filo sheet on top at a slightly different angle to cover more of the tin. Brush this sheet with more butter. Continue until the tin is fully covered and you have built up a layer of around 10 sheets around the tin.
  6. Empty the spinach filling into the pastry-lined tin and spread it around to ensure that it fills the tin. Fold the excess pastry back into the tin to cover the filling. Take a sheet of filo, scrunch gently together and place on top of the pie. Do this with another 2–3 sheets of filo to cover the top. Brush with a final coating of butter and place in the oven for around 1 hour, or until crisp and golden brown.


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