Lunch/Dinner Feta & Spinach Filo Pie
Serves : 4
Ingredients
- 15g butter
- 1 small onion, finely chopped
- 300g frozen spinach, defrosted and squeezed dry
- Pinch ground nutmeg
- 200g feta cheese, crumbled into small pieces
- 25g toasted pine nuts
- sea salt and freshly ground black pepper
- 50ml rapeseed oil
- 1 x 270g pack filo pastry
- Green salad, to serve
Method
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Preheat the oven to 200°C, fan 180°C, gas 6.
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Heat a medium frying pan until medium hot, add the butter and onion and sweat for 10 minutes until softened but not coloured.
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Add the defrosted spinach and stir through, mixing well and heat until all the excess water has been evaporated.
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Remove from the heat and stir in the nutmeg, feta cheese and pine nuts then season to taste. Set aside to cool slightly while you form the parcels.
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Cut the filo sheets in half so you have large squares.
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Brush 1 square with rapeseed oil and lay into the work surface. Cover at an angle with a second sheet, then brush with more rapeseed oil, then repeat with a third sheet.
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Repeat so you have 4 stacks of filo layers.
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Divide the spinach mixture between the filo, then loosely fold the pastry edges over the filling.
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Bake in the oven for 10 minutes until golden brown and hot through. Serve with a little green salad.
