Feta and spinach free-form pie with tomato relish

  • for 4 people
  • Takes 25 minutes to make and 18-20 minutes in the oven
  • Easy
This vegetarian dish has a gorgeous filling of spinach, cheeses, pine nuts and raisins, an ideal centerpiece to a vegetarian Christmas menu.

Nutritional info per serving

Per serving: 423kcals, 27.3 fat (13.8 saturated), 18.3g protein, 26.4 carbs, 9.8g sugar, 2.6g salt

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25g butter, melted
10 sheets fresh filo pastry
200g Greek feta
250g baby spinach
1tbs golden raisins
1tbsg pine nuts
1 garlic clove, crushed
Juice of 1 lemon
200g ricotta, drained

(sh) For the tomato relish
1tbsp olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 garlic clove, finely chopped
1 tbsp tomato purée
1 cinnamon stick
200g can chopped tomatoes
75ml vegetable stock


1. Preheat the oven to 190°C/fan170°C/gas5. Brush a 20cm round loose-bottomed tart tin with some of the butter. Lay a few sheets of filo across it, slightly overlapping. Brush the overhanging filo with more butter. Continue layering with filo, brushing with butter as you go. Set aside.
2. Crumble 125g of the feta into a large bowl and mix with the rest of the filling ingredients. Season with pepper and spoon into the filo case. Crumble over the remaining feta.
3. Fold the overhanging filo over the filling, then give it a bit of a scrunch to form an edge. Bake for 18-20 minutes or until the filo is golden and crisp and the filling piping hot.
4. Meanwhile, make the relish. Heat the oil in a large frying pan over a medium heat. Add the onion, carrot and garlic and cook, stirring, for 5 minutes. Stir in the purée, then add the cinnamon and tomatoes and cook for 2-3 minutes. Add the stock and simmer for 8-10 minutes, until reduced slightly. Season to taste. Serve the filo tart with the relish.

  • Pick a dry, zesty white, such as a Sauvignon Blanc.

From September 2007

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