Spinach and feta filo pie

Name: Spinach and feta filo pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Cuisine: Greek recipes
Ingredients: 500g spinach; A knob of butter; 1 large onion, finely chopped; 2 garlic cloves, chopped; 200g feta, crumbled; 4 tbsp pine nuts, toasted; 3 large free-range eggs, beaten; 4-6 filo pastry sheets; ½ tsp caraway seeds; A tomato and red onion salad, to serve

Easy
October 2008

Serves 4
Takes 10 min to make and about 30-35 min to cook

This vegetarian spinach and feta filo pie recipe is budget-friendly, costing around £1.50 per person to make.

Nutrition: per serving

Calories: 419kcals
Fat: 31.7g (11.9g saturated)
Protein: 21.5g
Carbohydrates: 12.2g (4.8g sugar)
Salt: 2.5g

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Ingredients

500g spinach
A knob of butter
1 large onion, finely chopped
2 garlic cloves, chopped
200g feta, crumbled
4 tbsp pine nuts, toasted
3 large free-range eggs, beaten
4-6 filo pastry sheets
½ tsp caraway seeds
A tomato and red onion salad, to serve

Method

Preheat the oven to 180°C/fan160°C/gas 4. Wilt the spinach in a large pan over a low heat. Allow to cool, then drain well, squeezing out the excess liquid with your hands.
Melt a knob of butter in a frying pan and add the onion. Cook for 5 minutes, until soft. Stir in the garlic and cook for a further minute.
Remove from the heat and add to a bowl with the spinac, feta, pine nuts and eggs. Mix together and season well. Spoon into the base of a 1-litre baking dish.
Brush 4-6 filo pastry sheets with melted butter, lightly scrunch and lay over the spinach mixture. Sprinkle with ½ tsp caraway seeds and bake in the oven for 25-30 minutes, until the pastry is crisp and golden.
Serve with a juicy tomato and red onion salad.

delicious. tips

Filo pastry comes in large packs and you often only need a few sheets, so buy it fresh, wrap it in cling film and freeze in about 10- or 20-sheet sections, then defrost as needed.

Don’t always go for baby spinach, as it can be expensive. Trim the tougher stems from larger spinach leaves, and roughly chop before blanching.

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