Spinach and feta filo pie

Spinach and feta filo pie

Serving size: Serves 6
Cuisine type: Greek
Cooking time: Less than 60 minutes
Course: Main
Cooking method: bake


INGREDIENTS

1 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
2 bunches English spinach, washed and trimmed or 1 bunch silverbeet, chopped
8 sheets filo pastry
100g butter, melted
250g feta, crumbled
3 eggs, lightly beaten
salt and freshly ground black pepper
mixed green salad, to serve

METHOD

Preheat oven 200°C (180°C fan-forced) and grease a 21cm square ceramic baking dish.

Heat oil in a frying pan over medium heat. Add onion and garlic and cook 1-2 minutes or until onion has softened. Stir in spinach. Cover and cook until spinach has just wilted. Remove from heat and place in a colander to remove any excess moisture.

Lay pastry on flat work surface, covered with a damp cloth to prevent it from drying out. Brush one sheet with melted butter and top with second sheet of filo. Brush with butter and repeat with third and fourth sheets of filo and butter. Line dish, allowing pastry to overhang the edges.

Brush remaining four sheets of pastry with melted butter, lining dish in opposite direction. There should be an overhang of pastry on each side of the dish.

Combine spinach mixture with feta and eggs, season well with salt and freshly ground black pepper and spoon into dish. Fold pastry over to encase filling. Pie should look like a wrapped present. Brush top with remaining butter and bake 20-30 minutes or until pastry is golden.

Serve hot with mixed green salad.



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