Feta and spinach free-form pie with tomato relish

Feta and spinach free-form pie with tomato relish
  • Serves icon Serves 4
  • Time icon Takes 25 mins to make and 18-20 mins in the oven

This dish has a gorgeous filling of spinach, cheeses, pine nuts and raisins, an ideal centerpiece to a vegetarian meal.

Nutrition: per serving

Calories
423kcals
Fat
27.3 (13.8 saturated)
Protein
18.3g
Carbohydrates
26.4 (9.8g sugars)
Salt
2.6g
Calories
423kcals
Fat
27.3 (13.8 saturated)
Protein
18.3g
Carbohydrates
26.4 (9.8g sugars)
Salt
2.6g

Ingredients

  • 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

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

Method

  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.

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