This is such a lovely dish for the summer, when it's far too warm to eat anything heavy, but want something that'll keep you nice and full. Served best warm with a side of salad, this is an easy to make pie, with tonnes of lovely Mediterranean flavours layered throughout. The filo pastry gets nice and crispy, and perfectly light.
The below will make a 20-26cm pie, which will feed 3-4 people.
Ingredients
200gr fresh spinach
150gr feta cheese
12gr fresh basil
12gr fresh mint
10gr fresh parsley
150gr marinated, semi dried tomatoes
40gr green pitted olives
2tsp capers
Zest of 1/2 a lemon
2 eggs
4 sheets filo
Salt and pepper
50gr butter, melted
Method
1. Preheat the oven to 180 degrees. Bring a large pot of salted water to a boil and add in the fresh spinach. Boil for just 2-4 minutes and drain well.
2. In a large bowl, crumble the feta cheese. Finely chop the herbs and add to the feta. Chop the olives and capers finely and add to the mixture.
3. Once the spinach is well drained, roughly chop it and add it to the feta mixture along with the lemon zest and season with salt and pepper. Whisk the eggs in a small bowl and add to the mixture - this will bind the filling.
4. Grease your preferred pie dish with some of the melted butter. Lay down one of the sheets of filo pastry, gently pressing the sides down. Brush with melted butter and place the next sheet on top - repeat until you get to the last (4th) filo sheet.
5. Pour the filling into the filo case you've created. The filo pastry sheets you've put down should have significant overhang - fold this into the centre of the pie to cover the filling and press down gently. Brush generously with the remaining melted butter.
6. Place the pie in the oven and bake for 30-40 minutes, or until the filo pastry looks golden and relatively dry. Serve warm with a side of salad.
Recreating this recipe? Tag me on instagram @juliawgr!
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