Taste of CyprusLocal FoodSpinach & Feta Filo Pie

Spinach & Feta Filo Pie

This cheesy, flaky pie makes a cracking weekend lunch. Serve with a selection of salads and flatbreads, or simply by itself with a dollop of thick, seasoned yogurt. You could also swap out the spinach for any other seasonal leafy greens

Ingredients:

  • 100 g pine nuts
  • 5 large free-range eggs
  • 300 g feta cheese
  • 50 g Cheddar cheese
  • dried oregano
  • 1 lemon
  • olive oil
  • 1 knob of unsalted butter
  • 400 g baby spinach
  • 1 x 270 g pack of filo pastry
  • cayenne pepper
  • 1 whole nutmeg , for grating
Method
  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
  3. Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano.
  4. Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.
  5. Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.
  6. Lay a 50cm strip of grease-proof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
  7. Arrange 4 sheets of filo in a large rectangle on the grease-proof paper, overlapping at the edges, so that it’s almost covering the grease-proof.
  8. Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
  9. Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.
  10. Slide the grease-proof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
  11. Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
  12. Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.

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Recipe

Jamie Oliver

Source

Photo:

AA

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