Spinach filo pie

Spinach filo pie

Serving size: Serves 6
Cuisine type: Mediterranean
Cooking time: More than 1 hour
Course: Lunch, Main
Cooking method: bake
Season: All year round
Special options: Vegetarian


INGREDIENTS

2 tablespoons olive oil
2 medium onions, thinly sliced
2 bunches silverbeet, washed and roughly chopped
1 tablespoon sumac
200g feta cheese, crumbled
2 egg whites
salt and pepper
1 packet filo pastry
100g butter, melted
100g pine nuts, toasted, chopped
1 lemon, roughly chopped (using the peel & the Flesh)
1 teaspoon sugar
1 teaspoon salt
¼ cup olive oil
1 tablespoon mint, picked and shredded
METHOD

Preheat oven to 200°c.

Heat oil in a large saucepan. Add onions, cook until soft. Add spinach, cook until wilted. Drain and cool; squeeze out excess moisture. Place spinach in medium bowl with sumac, feta and egg whites. Season. Reserve.

Lightly grease a 25cm x 30cm baking dish. Brush one sheet of filo with melted butter and lay in the base of the baking dish (going up the sides). Repeat with a further 5 layers filo pastry.

Fill with the spinach mixture. Top with a sheet of filo pastry, brush with melted butter and sprinkle with pine-nuts. Repeat with 3 more sheets filo until you have used all the pine nuts.

Top pie with a further 6 layers of butter-brushed filo pastry, brushing the top with butter to finish.

Bake in preheated oven for 30 – 45 minutes or until golden brown. Slice to serve.

Meanwhile using a mortar and pestle; lightly pound lemon with sugar and salt. Mix in olive oil and mint.

Serve pie with salad and lemon dressing.



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